Name: Instant Pot Pozole
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 3 cups water; 5 guajillo chiles, (rinsed and seeds removed); 3 ancho chiles, (rinsed and seeds removed); 2 árbol chiles, (rinsed (seeds removed if you want a mild spice level)); 1 ½ teaspoon kosher salt; 3 teaspoons chili powder; 2 teaspoons ground cumin; 2 cloves garlic; 8 grams Mexican chocolate ((about ⅛ disc)); 2 ½ pounds pork shoulder, (cut into large 4-inch chunks); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons oil; 4 cups broth ((chicken, vegetable, or beef)); 3 (15-oz) cans white hominy, (drained and rinsed (about 4 cups)); 1 tablespoon dried oregano ((Mexican oregano preferred)); thinly shredded cabbage, diced white onions, lime wedges, dried Mexican oregano, cilantro, thinly sliced radishes, avocado

Pozole is a popular staple recipe in Mexican cuisine, but it can seem intimidating to try to make if you’re not familiar with it. It’s typically made on the stovetop, but I adapted my pozole rojo recipe so that it can be made in the pressure cooker.

And let me tell you, it’s so good, this may be the only way I make pozole from now on!

This Instant Pot Pozole recipe makes it totally user friendly and easy! Plus it cuts the cooking time in half.

Ingredients You’ll Need

white hominy
pork shoulder
dried chiles – guajillo, ancho, and arbol
seasonings – chili powder, ground cumin, dried Mexican oregano (or regular oregano), salt, black pepper, and garlic
Mexican chocolate – optional, but I highly recommend it!
broth

How to make Instant Pot Pozole

1. Make the chile sauce: Place the chiles in boiling water and cover, letting them soak and soften for about 10 minutes.

Transfer the softened chiles and the hot water into a large blender. Add the salt, chili powder, ground cumin, garlic, and Mexican chocolate. Blend for 2-3 minutes until its completely smooth. Set this aside for later.

2. Sear the pork: Cut the pork into large chunks and season with salt and pepper on all sides. Sear them in the Instant Pot by using the saute function. When hot, add 1 tablespoon of oil and 3 or 4 pieces of meat.

Brown the meat on all sides. When browned, transfer to a plate and set aside. Continue working in small batches until all the pork is browned.

3. Combine: Next, transfer all the meat back into the Instant Pot and turn it off.

Pour in the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the crispy brown bits.

Stir in the broth, hominy, and dried oregano, and combine.

4. Set it and forget it: Close the lid of the Instant Pot and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, then adjust the +/- buttons until the time reads 45 minutes. When finished cooking, carefully move the valve to the venting position and release the pressure. Remove the lid.

5. Shred the pork: Shred the pork with a fork or spatula. Stir to combine all the ingredients, taste, and add salt if needed. Serve with your favorite toppings and enjoy!

Toppings for Pozole

You can’t forget the great toppings! Here are some of my favorites:

Shredded cabbage: This adds great texture and crunch.
Sliced radishes: Radishes add texture, brightness, and a little heat.
Lime juice: I always add a squeeze of lime juice to add some citrus and great flavor.
Mexican oregano: For some extra flavor! Mexican oregano has a stronger flavor than regular oregano and is much more fragrant.
Diced onion: Diced onion also adds great flavor and crunch.