Pozole Rojo (Instant Pot)
As most of you may have already figured out I love soup! We have been having crazy cold weather here in Southern California. It is usually in the hundreds by now ! I am also a huge fan of my Instant Pot. I taught Instant Pot classes for years. I own 3 I’m such a fan! This Pozole Rojo is so perfect and easy to make. For many years soups like this were carefully thought out and planned because of how time consuming they are. Not anymore ! You can have this soup hot and ready to go in under an hour! Here’s how…
Pozole
I delicious, hearty, spicy pork and hominy soup that will make you want to sing !
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 3-4 pounds pork shoulder or butt cut into large chunks
- 1 large onion diced
- 4 garlic cloves rough chopped
- 6 cups water
- 2 tablespoons sea salt
- 2 teaspoons oregano
- 1 teaspoon black pepper ground
- 1/2 teaspoon thyme
- 2 pounds white hominy canned, drained & rinsed
- 2 cups red chile sauce preferably homemade but canned will work
- 1 cup fresh cilantro chopped for garnish
- 1 cup white onion fine diced for garnish
Instructions
- Place the pork, onion, garlic, water, sea salt, oregano, pepper, and thyme into Instant Pot.
- Place lid on and lock. Make sure the pressure valve is set to "Sealing"
- Press "Pressure Cook" and set for 40 minutes.
- Once the cooking cycle is complete, carefully release the pressure.
- Open the lid and carefully remove the chunks of meat. If you have a Kitchen Aid Mixer place the cooked pork in bowl and with the blade attachment mix for 30 seconds to shred. If you don't have a stand mixer you can use a hand mixer or 2 forks to shred.
- Add the pork back into pot, hominy and chile sauce.
- Press "Saute" and simmer for 5 minutes.
- Serve and garnish with cilantro and onion.