Pozole (Instant Pot)

Pozole (instant Pot)

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Cathy Evans Mauricio


We LOVE pozole, but it used to take so long to make. When I bought my instant pot, I experimented about 4 times before I came up with a true one pot method..I hope you enjoy it too..


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10 Min
8 Min
Pressure Cooker/Instant Pot


  • 1 3/4-2 lb
    pork carnitas(butt or shoulder roast); 1-inch cubes
  • 1/2 pkg
    bolner's fiesta menudo spice mix.
  • sprinkle
    mexican oregano
  • 1 1/2 Tbsp
  • 1
    small yellow onion, diced
  • 1 Tbsp
    chopped garlic
  • 28 oz
    elpato enchilada sauce (red)
  • 30 ounce can(s)
    white hominy, drained
  • 4 c
    beef broth
  • 1 dash(es)
    worcestershire sauce

How to Make Pozole (Instant Pot)


  1. In a large bowl, mix cubed pork with the dry ingredients until evenly coated, set aside.
  2. Turn a 6-quart instant pot to "SAUTE." Wait until instant pot says "HOT," then pour in oil.
  3. Sauté the meat, then remove from pot.
  4. Sauté onions and garlic in instant pot.
  5. Return the meat to the instant pot with the sautéed onions and garlic. Press "CANCEL," add drained hominy, and mix. Pour in enchilada sauce, then the broth over the meat mixture. Stir.
  6. Cover and lock the instant pot, making sure the valve is in the sealing position. Select "MANUAL" and set time for 8 minutes. Once the cook time ends, select "CANCEL." Then move the valve to venting position. Remove lid carefully.
  7. Serve the pozole with the following options:
    Shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese and fried corn tortilla strips..

Printable Recipe Card

About Pozole (Instant Pot)

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican

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