Instant Pot Red Posole

This Instant Pot pozole rojo (red posole) is a rich, brothy soup made with pork shoulder, hominy, and many spices and herbs for a full-flavored dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 263 Calories

Ingredients

• 1 (4 ounce) can diced green chiles
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 3 cloves garlic, pressed
• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 teaspoon New Mexico chili powder
• 1 (14.5 ounce) can red enchilada sauce
• 1 (15 ounce) can golden hominy, drained
• 0.5 teaspoon ground cumin
• 0.5 teaspoon chipotle chile powder
• 0.33333334326744 cup chopped cilantro

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

Step 2

Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.

Step 4

Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.