Pozole Rojo in an Instant Pot

35 mins
Serves 10
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Directions

  1. 1Cut the pork shoulder and ribs into bite-sized pieces, making sure to keep the bone in the ribs.
  2. 2Cut the pork shoulder and ribs into bite-sized pieces, making sure to keep the bone in the ribs.
  3. 3Cut the pork shoulder and ribs into bite-sized pieces, making sure to keep the bone in the ribs.
  4. 4Pat the meat dry.
  5. 5Pat the meat dry.
  6. 6Pat the meat dry.
  7. 7Season the meat with 1 tablespoon of black pepper and 3 tablespoons of salt, then mix well.
  8. 8Season the meat with 1 tablespoon of black pepper and 3 tablespoons of salt, then mix well.
  9. 9Season the meat with 1 tablespoon of black pepper and 3 tablespoons of salt, then mix well.
  10. 10Set the instant pot to the sauté setting and add 1 tablespoon of olive oil, waiting for it to heat up.
  11. 11Set the instant pot to the sauté setting and add 1 tablespoon of olive oil, waiting for it to heat up.
  12. 12Set the instant pot to the sauté setting and add 1 tablespoon of olive oil, waiting for it to heat up.
  13. 13Clean 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.
  14. 14Clean 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.
  15. 15Clean 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.
  16. 16Transfer the fried chile pods to a blender cup.
  17. 17Transfer the fried chile pods to a blender cup.
  18. 18Transfer the fried chile pods to a blender cup.
  19. 19Break the white onion into pieces and fry it along with the garlic cloves in the instant pot for about a minute.
  20. 20Break the white onion into pieces and fry it along with the garlic cloves in the instant pot for about a minute.
  21. 21Break the white onion into pieces and fry it along with the garlic cloves in the instant pot for about a minute.
  22. 22Transfer the fried onion and garlic to the blender cup.
  23. 23Transfer the fried onion and garlic to the blender cup.
  24. 24Transfer the fried onion and garlic to the blender cup.
  25. 25Add 3 cups of boiling hot water to the blender cup with the chiles, onion, and garlic, and let the chiles soak.
  26. 26Add 3 cups of boiling hot water to the blender cup with the chiles, onion, and garlic, and let the chiles soak.
  27. 27Add 3 cups of boiling hot water to the blender cup with the chiles, onion, and garlic, and let the chiles soak.
  28. 28Add another tablespoon of oil to the instant pot.
  29. 29Add another tablespoon of oil to the instant pot.
  30. 30Add another tablespoon of oil to the instant pot.
  31. 31Brown the meat in two sections, rotating it to sear all sides, then remove from the instant pot.
  32. 32Brown the meat in two sections, rotating it to sear all sides, then remove from the instant pot.
  33. 33Brown the meat in two sections, rotating it to sear all sides, then remove from the instant pot.
  34. 34To the blender cup, add 4 more cups of water or chicken broth, oregano, cumin, black pepper, and chicken bouillon.
  35. 35To the blender cup, add 4 more cups of water or chicken broth, oregano, cumin, black pepper, and chicken bouillon.
  36. 36To the blender cup, add 4 more cups of water or chicken broth, oregano, cumin, black pepper, and chicken bouillon.
  37. 37Blend until you have a smooth sauce.
  38. 38Blend until you have a smooth sauce.
  39. 39Blend until you have a smooth sauce.
  40. 40Pour the sauce into the instant pot, straining if needed, and add one more cup of water or a little bit more water.
  41. 41Pour the sauce into the instant pot, straining if needed, and add one more cup of water or a little bit more water.
  42. 42Pour the sauce into the instant pot, straining if needed, and add one more cup of water or a little bit more water.
  43. 43Mix the sauce and taste to adjust salt if desired, keeping in mind the meat is already salted.
  44. 44Mix the sauce and taste to adjust salt if desired, keeping in mind the meat is already salted.
  45. 45Mix the sauce and taste to adjust salt if desired, keeping in mind the meat is already salted.
  46. 46Add the browned meat and hominy to the instant pot.
  47. 47Add the browned meat and hominy to the instant pot.
  48. 48Add the browned meat and hominy to the instant pot.
  49. 49Mix everything and fill the instant pot with water or broth up to the max line.
  50. 50Mix everything and fill the instant pot with water or broth up to the max line.
  51. 51Mix everything and fill the instant pot with water or broth up to the max line.
  52. 52Add a bay leaf.
  53. 53Add a bay leaf.
  54. 54Add a bay leaf.
  55. 55Close the instant pot, ensure it's sealing, cancel the sauté setting.
  56. 56Close the instant pot, ensure it's sealing, cancel the sauté setting.
  57. 57Close the instant pot, ensure it's sealing, cancel the sauté setting.
  58. 58Switch to the meat and stew setting and cook for 35 minutes.
  59. 59Switch to the meat and stew setting and cook for 35 minutes.
  60. 60Switch to the meat and stew setting and cook for 35 minutes.
  61. 61Once cooking is complete, do a quick release to allow all the steam to come out of the instant pot.
  62. 62Once cooking is complete, do a quick release to allow all the steam to come out of the instant pot.
  63. 63Once cooking is complete, do a quick release to allow all the steam to come out of the instant pot.
  64. 64Open the instant pot and let it sit for a couple of minutes.
  65. 65Open the instant pot and let it sit for a couple of minutes.
  66. 66Open the instant pot and let it sit for a couple of minutes.
  67. 67Skim off all the oil that has formed on top of the pozole.
  68. 68Skim off all the oil that has formed on top of the pozole.
  69. 69Skim off all the oil that has formed on top of the pozole.
  70. 70Mix the pozole; the meat should be super tender.
  71. 71Mix the pozole; the meat should be super tender.
  72. 72Mix the pozole; the meat should be super tender.
  73. 73Serve the pozole with additional oregano, cabbage, onion, radishes, salsa, lemon juice, and toasted bread.
  74. 74Serve the pozole with additional oregano, cabbage, onion, radishes, salsa, lemon juice, and toasted bread.
  75. 75Serve the pozole with additional oregano, cabbage, onion, radishes, salsa, lemon juice, and toasted bread.

Ingredients

  • 2 lb pork shoulder
  • 2 lb pork shoulder
  • 2 lb pork shoulder
  • 2 lb pork country style ribs
  • 2 lb pork country style ribs
  • 2 lb pork country style ribs
  • 75 oz pre-cooked hominy
  • 75 oz pre-cooked hominy
  • 75 oz pre-cooked hominy
  • 15 New Mexico or guajillo chile pods
  • 15 New Mexico or guajillo chile pods
  • 15 New Mexico or guajillo chile pods
  • 2 chile ancho or pasilla
  • 2 chile ancho or pasilla
  • 2 chile ancho or pasilla
  • 0.25 a quarter white onion
  • 0.25 a quarter white onion
  • 0.25 a quarter white onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 tbspoon black pepper
  • 1 tbspoon black pepper
  • 1 tbspoon black pepper
  • 3 tablespoons salt
  • 3 tablespoons salt
  • 3 tablespoons salt
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 3 cups boiling hot water
  • 3 cups boiling hot water
  • 3 cups boiling hot water
  • 4 cups water or chicken broth
  • 4 cups water or chicken broth
  • 4 cups water or chicken broth
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tsp whole cumin
  • 1 tsp whole cumin
  • 1 tsp whole cumin
  • 1 tsp whole black pepper
  • 1 tsp whole black pepper
  • 1 tsp whole black pepper
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 cup water or broth
  • 1 cup water or broth
  • 1 cup water or broth
  • bay leaf
  • bay leaf
  • bay leaf
  • cabbage
  • cabbage
  • cabbage
  • radishes
  • radishes
  • radishes
  • salsa
  • salsa
  • salsa
  • lemon juice
  • lemon juice
  • lemon juice
  • toasted bread
  • toasted bread
  • 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.