Name: Instant Pot Pork Pozole
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2-3 lbs boneless pork shoulder, cubed; 2 tbsp olive or vegetable oil; generous sprinkle of salt and pepper; 2 tbsp ground cumin; 1 tsp dried oregano; 1 tbsp ancho chili powder (can substitute regular chili powder); 1 dried guajillo pepper; 4 cloves of garlic, minced; 1 large onion, diced; 1 – 15 oz can of hominy, drained; 1 8 oz can mild diced green chilis; 2 cups of chicken broth; juice from one lime; radishes, cilantro, lime – optional for garnish

Instant Pot Pork Pozole

Print Recipe

Author: Roni Proter
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Category: Soup
Method: Instant Pot
Cuisine: Mexican

Ingredients

Units Scale

2–3 lbs boneless pork shoulder, cubed
2 tbsp olive or vegetable oil
generous sprinkle of salt and pepper
2 tbsp ground cumin
1 tsp dried oregano
1 tbsp ancho chili powder (can substitute regular chili powder)
1 dried guajillo pepper
4 cloves of garlic, minced
1 large onion, diced
1 – 15 oz can of hominy, drained
1 8 oz can mild diced green chilis
2 cups of chicken broth
juice from one lime
radishes, cilantro, lime – optional for garnish

Cook Mode Prevent your screen from going dark

Instructions

Salt the cubed pork generously and sear it with the olive oil in the Instant Pot.
Add the hominy, green chili, spices, garlic, onion, lime juice guajillo pepper and the broth, stir to combine.
Place the top on, seal the steam lever on top and cook on the ‘stew’ function (50 minutes).
Release the steam and serve. I serve one with sliced radishes, fresh cilantro and a lime wedge.

Keywords: Instant Pot Pork Pozole

Find it online: https://www.dinnerreinvented.com/recipes/instantpot-pork-pozole/