Pozole

10
Katrina Roubedeaux

By
@kroubedeaux

My husband loves pozole, but I have always hated making it because it takes so long. When I bought my pressure cooker, I thought of a new way to make it. This semi-homemade recipe was an instant hit in my household!

Blue Ribbon Recipe

Talk about Tender with a capital T! The pressure cooker really cooks this pork, to melt in your mouth perfection. The soup is spicy and garlicky with a hint of tomato flavor. Add a little cheese and cilantro and you have a fiesta in a bowl. The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
30 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 3.5 - 4 lb
    pork carnitas (butt or shoulder); 1-inch cubes
  • 3 Tbsp
    garlic powder with parsley
  • ·
    salt and pepper; to taste
  • 1/2 tsp
    seasoning salt
  • 1/2 tsp
    hot Mexican-style chili powder
  • 1/2 tsp
    ground chipotle chili powder
  • 3 Tbsp
    oil
  • 1 medium
    yellow onion, diced
  • 2 Tbsp
    chopped garlic
  • 1 28-oz can(s)
    El Pato enchilada sauce (red)
  • 2 29-oz can(s)
    white hominy, drained
  • 5 1/2 c
    beef broth
  • 2 dash(es)
    Worcestershire sauce

How to Make Pozole

Step-by-Step

  1. In a large bowl, mix cubed pork with the dry seasonings until evenly coated.
  2. Heat oil in a large skillet.
  3. In small batches, brown the pork in hot oil. Remove and set aside browned meat.
  4. Sauté onions and chopped garlic in the remaining oil. Add more oil to the skillet if necessary.
  5. Return the brown meat to the skillet and mix with the onions and garlic. Add both cans of drained hominy, and mix.
  6. Next, pour the enchilada sauce then the broth over the meat mixture. Stir the ingredients and bring to a near boil.
  7. Transfer the soup to a large pressure cooker. Cover and lock the pressure cooker according to the manufacturer directions.
  8. Cook at 15 pounds of pressure for 8 minutes. Allow the pressure to come down naturally. If you do not have a pressure cooker, bring the ingredients to a boil then simmer until the meat is tender.
  9. Serve the pozole with the following optional toppings: shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese, and fried corn tortilla strips. My family also enjoys topping it with our chipotle cream sauce (see my recipe).

Printable Recipe Card

About Pozole

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy




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