Real Recipes From Real Home Cooks ®

pozole (instant pot)

Recipe by
Cathy Evans Mauricio
Grand Prairie, TX

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..

yield 4 serving(s)
prep time 10 Min
cook time 8 Min
method Pressure Cooker/Instant Pot

Ingredients For pozole (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
    oil
  • 1
    small yellow onion, diced
  • 1 Tbsp
    chopped garlic
  • 28 oz
    elpato enchilada sauce (red)
  • 30 ounce can
    white hominy, drained
  • 4 c
    beef broth
  • 1 dash
    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..

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