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Instant Pot Pozole Rojo

Instant Pot Pozole Rojo

This rich and flavorful pozole rojo comes together fast in the Instant Pot. It's a cozy, satisfying bowl perfect for any night of the week.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 330 kcal

Equipment

  • Instant Pot
  • blender

Ingredients
  

  • 2 lb Boneless Pork Shoulder, cut into 2-inch chunks
  • 2 (15 oz) cans White Hominy, drained and rinsed
  • 4 cups Chicken Broth
  • 3 Dried Guajillo Chiles, stemmed and seeded
  • 2 Dried Ancho Chiles, stemmed and seeded
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes
  • 1 medium Onion, quartered
  • 4 cloves Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

For Toppings

  • Shredded Cabbage
  • Sliced Radishes
  • Diced Avocado
  • Fresh Cilantro
  • Lime Wedges
  • Tortilla Chips

Instructions
 

  • Place the dried guajillo and ancho chiles in a bowl and cover with boiling water. Let them soak for 15 minutes until softened. Drain, reserving 1/2 cup of the soaking liquid.
  • Add the softened chiles, reserved soaking liquid, fire-roasted diced tomatoes, quartered onion, garlic cloves, oregano, and cumin to a blender. Blend until completely smooth.
  • Season the pork shoulder chunks with salt and black pepper. Set the Instant Pot to saute mode, add a drizzle of oil, and sear the pork in batches until browned on all sides, about 3 minutes per batch.
  • Pour in the blended chile sauce and chicken broth. Stir to combine and scrape up any browned bits from the bottom of the pot.
  • Lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release for 15 minutes, then quick release the remaining pressure.
  • Open the lid and use two forks to shred the pork right in the pot. Stir in the drained hominy. Set the pot to saute mode and simmer for 5 minutes to let the hominy warm through and the flavors meld. Taste and adjust salt as needed.
  • Ladle the pozole into deep bowls and serve with shredded cabbage, sliced radishes, diced avocado, fresh cilantro, lime wedges, and tortilla chips.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 22gProtein: 28gFat: 14g
Keyword instant pot Mexican soup, instant pot pozole, pozole rojo recipe, pressure cooker pozole
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