Instant Pot Pozole

🥄 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

👨‍🍳 Instructions

1. 1

   Prepare the chile sauce: In a small pot over high heat, bring the water to a boil. Remove it from the heat and add in the dried chiles. Cover and let the chiles soak for 10 minutes.

2. 2

   Carefully 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 completely smooth. Set aside.

3. 3

   Prepare the pozole: Season all sides of the meat with the salt and black pepper.

4. 4

   Press the saute button on the Instant Pot. When hot, add 1 tablespoon of oil and 3 or 4 pieces of meat. Brown the meat on all sides, flipping every 60 seconds. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.

5. 5

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

6. 6

   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.

7. 7

   When finished cooking, carefully move the valve to the venting position and release the pressure. Remove the lid.

8. 8

   Shred the pork with a fork or spatula (it should fall apart very easily). Taste and season with more salt, if necessary.

9. 9

   Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, and dried Mexican oregano.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.