Instant Pot Pozole Recipe

Introduction

Pozole is a traditional Mexican stew known for its rich flavors and comforting warmth. This Instant Pot version makes it quick and easy to enjoy a hearty, satisfying meal filled with tender pork and vibrant roasted peppers.

Ingredients

• 1 1/2 pounds pork shoulder (cut into 2 inch cubes)
• 8 cups chicken broth (low sodium)
• 1 tablespoon olive oil
• 2 poblano peppers
• 1 pound tomatillos (husks removed)
• 2 jalapenos (seeded if you like mild)
• Salt and pepper to taste
• 1 bunch cilantro
• 1 tablespoon dried oregano
• 2 cans (25 oz each) hominy, drained

Instructions

1. Step 1: Preheat your oven to 425º F.
2. Step 2: Toss the poblano peppers, jalapeno peppers, and tomatillos with olive oil, seasoning with salt and pepper. Place them on a baking sheet and roast for about 25 minutes until they start to char.
3. Step 3: Remove roasted vegetables from the oven. Cut off the stems and remove seeds from the peppers. Place peppers and tomatillos in a blender or food processor along with cilantro and oregano. Process until smooth.
4. Step 4: Add the pork shoulder, chicken broth, blended vegetable mixture, and drained hominy to the Instant Pot. Secure the lid and ensure the vent is closed. Cook on high pressure for 45 minutes.
5. Step 5: Allow the pressure to release naturally for 15 minutes, then use the quick release to finish unlocking the pot.
6. Step 6: Remove the pork and shred it using two forks. Return the shredded pork to the pot and stir to combine evenly.
7. Step 7: Serve the pozole hot with your favorite toppings like sliced radishes, shredded cabbage, lime wedges, or avocado.

Tips & Variations

• For a spicier pozole, leave the jalapeno seeds in or add a chipotle pepper to the blender mix.
• You can substitute pork shoulder with chicken thighs for a leaner option.
• Adding a squeeze of fresh lime juice just before serving brightens the flavors.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pozole without an Instant Pot?

Yes, you can make pozole on the stove by simmering the pork and ingredients in a large pot for about 2 to 3 hours until the pork is tender.

What toppings go best with pozole?

Popular toppings include shredded cabbage, sliced radishes, diced onions, lime wedges, avocado, and dried oregano. These add texture and fresh flavors to the stew.

Instant Pot Pozole Recipe

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4.6 from 74 reviews

This Instant Pot Pozole is a hearty and flavorful Mexican soup made with tender pork shoulder, roasted poblano and jalapeno peppers, tomatillos, and hominy. Using the Instant Pot reduces cooking time while enhancing flavors, resulting in a comforting and traditional dish perfect for gatherings or a cozy meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 1 1/2 pounds pork shoulder, cut into 2 inch cubes

Broth & Liquids

• 8 cups low sodium chicken broth
• 1 tablespoon olive oil

Vegetables & Herbs

• 2 poblano peppers
• 1 pound tomatillos, husks removed
• 2 jalapenos, seeded if you prefer mild
• 1 bunch cilantro

Spices & Seasoning

• 1 tablespoon dried oregano
• Salt and pepper to taste

Other Ingredients

• 2 cans (25 oz each) hominy, drained

Instructions

1. Preheat Oven: Preheat your oven to 425º F to prepare for roasting the peppers and tomatillos.
2. Roast Peppers and Tomatillos: Toss the poblano peppers, jalapenos, and tomatillos with olive oil, seasoning with salt and pepper. Place them on a baking sheet and roast in the oven for about 25 minutes until they start to char, which enhances their flavor.
3. Prepare the Sauce Base: Once roasted, remove the peppers from the oven, cut off the stems, and remove seeds to control heat. Transfer the peppers and tomatillos to a blender or food processor. Add the fresh cilantro and dried oregano and blend until smooth, forming a green sauce base for the pozole.
4. Add Ingredients to Instant Pot: Place the pork shoulder cubes, roasted green sauce mixture, drained hominy, and chicken broth into the Instant Pot. Close the lid securely and make sure the pressure valve is sealed.
5. Cook Under Pressure: Set the Instant Pot to cook at high pressure for 45 minutes to tenderize the pork and meld the flavors together.
6. Pressure Release: Allow the Instant Pot to naturally release pressure for 15 minutes to prevent tough meat and then carefully use quick release to unlock the lid.
7. Finish Soup: Open the lid, shred the pork inside the pot using two forks, and stir the contents well to evenly distribute meat and flavors throughout the soup.
8. Serve: Ladle the pozole into bowls and serve with your favorite toppings such as shredded cabbage, radishes, lime wedges, or avocado if desired.

Notes

• For a milder soup, remove seeds from the jalapenos before roasting.
• Use bone-in pork shoulder for deeper flavor if preferred.
• Hominy is essential for authentic pozole; do not substitute with corn.
• Allow natural release in the Instant Pot to keep pork tender and juicy.
• Garnish with traditional toppings like shredded lettuce, sliced radishes, chopped onions, and lime wedges for the best experience.

Keywords: Pozole, Instant Pot, Mexican soup, pork shoulder, hominy, roasted peppers, tomatillo soup, traditional Mexican dish