pozole (instant pot)
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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prep time
10 Min
cook time
8 Min
method
Pressure Cooker/Instant Pot
yield
4 serving(s)
Ingredients
- 1 3/4-2 pounds pork carnitas(butt or shoulder roast); 1-inch cubes
- 1/2 package bolner's fiesta menudo spice mix.
- sprinkle - mexican oregano
- 1 1/2 tablespoons oil
- 1 - small yellow onion, diced
- 1 tablespoon chopped garlic
- 28 ounces elpato enchilada sauce (red)
- 30 ounce cans white hominy, drained
- 4 cups beef broth
- 1 dash worcestershire sauce
How To Make pozole (instant pot)
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Step 1In a large bowl, mix cubed pork with the dry ingredients until evenly coated, set aside.
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Step 2Turn a 6-quart instant pot to "SAUTE." Wait until instant pot says "HOT," then pour in oil.
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Step 3Sauté the meat, then remove from pot.
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Step 4Sauté onions and garlic in instant pot.
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Step 5Return 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.
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Step 6Cover 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.
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Step 7Serve the pozole with the following options: Shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese and fried corn tortilla strips..
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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