Directions
- 1Cut the pork shoulder and ribs into bite-sized pieces, making sure to keep the bone in the ribs.
- 2Pat the meat dry.
- 3Season the meat with 1 tablespoon of black pepper and 3 tablespoons of salt, then mix well.
- 4Set the instant pot to the sauté setting and add 1 tablespoon of olive oil, waiting for it to heat up.
- 5Clean the chile pods by removing seeds and stems, then lightly fry them in the instant pot for a couple of seconds, being careful not to burn them.
- 6Transfer the fried chile pods to a blender cup.
- 7Break the white onion into pieces and fry it along with the garlic cloves in the instant pot for about a minute.
- 8Transfer the fried onion and garlic to the blender cup.
- 9Add 3 cups of boiling hot water to the blender cup with the chiles, onion, and garlic, and let the chiles soak.
- 10Add another tablespoon of oil to the instant pot.
- 11Brown the meat in two sections, rotating it to sear all sides, then remove from the instant pot.
- 12To the blender cup, add 4 more cups of water or chicken broth, oregano, cumin, black pepper, and chicken bouillon.
- 13Blend until you have a smooth sauce.
- 14Pour the sauce into the instant pot, straining if needed, and add one more cup of water or a little bit more water.
- 15Mix the sauce and taste to adjust salt if desired, keeping in mind the meat is already salted.
- 16Add the browned meat and hominy to the instant pot.
- 17Mix everything and fill the instant pot with water or broth up to the max line.
- 18Add a bay leaf.
- 19Close the instant pot, ensure it's sealing, cancel the sauté setting.
- 20Switch to the meat and stew setting and cook for 35 minutes.
- 21Once cooking is complete, do a quick release to allow all the steam to come out of the instant pot.
- 22Open the instant pot and let it sit for a couple of minutes.
- 23Skim off all the oil that has formed on top of the pozole.
- 24Mix the pozole; the meat should be super tender.
- 25Serve the pozole with additional oregano, cabbage, onion, radishes, salsa, lemon juice, and toasted bread.
Ingredients
- 2 lb pork shoulder
- 2 lb pork country style ribs
- 75 oz pre-cooked hominy
- 15 New Mexico or guajillo chile pods
- 2 chile ancho or pasilla
- 0.25 a quarter white onion
- 4 garlic cloves
- 1 tbspoon black pepper
- 3 tablespoons salt
- 1 tbsp olive oil
- 3 cups boiling hot water
- 4 cups water or chicken broth
- 1 tbsp oregano
- 1 tsp whole cumin
- 1 tsp whole black pepper
- 1 tbsp chicken bouillon
- 1 cup water or broth
- bay leaf
- cabbage
- radishes
- salsa
- lemon juice
- toasted bread
Equipment
instant pot pressure cookerblender cup
Tips
- For spicier pozole, add chile de árbol.
- Do not burn the chile pods, otherwise, the sauce will be bitter.
- Searing the meat adds more flavor to the pozole.
- If you cut the meat into bigger chunks, it will take longer to cook.
- Skim off the oil that forms on top of the pot after cooking if you prefer.
- You can use chicken instead of pork and cook for 20 minutes.
- If your chile pods are normal size, use only 12.
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