I love Mexican cuisine. And if there’s one dish that embodies comfort with every slurp along with some serious flavor (while remaining light), it’s Pozole.
In case you’re not familiar with this classic Mexican staple, Pozole is essentially a hearty stew that usually contains three key ingredients: hominy (white, puffy, soft corn), chiles (usually ancho, guajillo and/or arbol) and a protein of some sort (in this case, pork). It also comes in different varieties of red (which we’ll be doing here) and green.
Any way you ladle it, Pozole is one of the most wonderful things your mouth will experience and is now easier, faster and more convenient than ever to make thanks to the Instant Pot!
- 1/4 cup extra virgin olive oil
- 1 large Spanish or yellow onion, diced
- 1 poblano pepper, seeded and diced
- 4 jalapeño peppers, 2 seeded and diced and 2 roughly chopped with seeds and ribs intact, plus more for garnish (optional)
- 3 cloves garlic, minced or pressed
- 4 cups low-sodium broth of your choice or water (I used low-sodium beef broth for extra flavor)
- 1 teaspoon liquid smoke (optional)
- 3 (15-ounce) cans white hominy, rinsed and drained (NOTE: If you can't find 15-ounce cans, just grab whatever size. It should just be about 3-4 cups of hominy total)
- 2 tablespoons dried oregano (you can use Mexican oregano as well)
- 1 1/2 tablespoons chili powder (optional)
- 4 teaspoons seasoned salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 3 pounds boneless country-style ribs or boneless pork shoulder, cut into bite-sized chunks
- 2 bay leaves
- 4 ounces dried ancho, guajillo and/or arbol chiles, tops snipped off with seeds removed so they're hollowed out (See Jeff's Tips)
- 4 cloves garlic, whole
- 1 teaspoon kosher salt
- 2 (7-ounce) cans diced green chiles with their juices (optional)
- Fresh cilantro
- Sliced radish
- Lime wedges
- Shredded green cabbage
- Sliced jalapeños
- Add the oil to the Instant Pot, hit Sauté, and Adjust so it's on the More or High setting. Once heated (about 3 minutes), add the onion, poblano, and the 2 diced jalapeños (if using) and sauté for 5 minutes or until slightly softened.Add the minced garlic and sauté for 1 minute longer.
- Add the broth, liquid smoke (if using), white hominy, oregano, chili powder (if using), seasoned salt, cumin, garlic powder, black pepper, and cayenne (if using). Stir well.
- Add the pork, bay leaves and ancho chiles but do not stir. Just make sure the chiles are laying on top of everything in the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 35 minutes. When done, allow a 15-minute natural release (the pin may have dropped on its own at this point)
- Remove and reserve the ancho chiles and place in a food processor or blender. Discard the bay leaves, and skim off any foam from the surface of the stew, if necessary. Transfer 2 cups of the broth from the pot to the food processor and the 2 roughly chopped jalapeños (if using), whole garlic cloves, and kosher salt. Blend until puréed.
- Place a fine-mesh strainer over the Instant Pot and pour in the pureed chili mixture. Using some force with a wooden spoon or spatula, press the puree into the strainer, scraping it around so all the drippings drip into the pot. Do this for a good 1-2 minutes (really press all that puree through the strainer!). You can then either discard the skin debris that's left in the strainer or save it for infusing olive oil!
- Add the diced green chiles (if using), give everything a stir and let rest for 10 minutes for the flavors to really come together.
- Ladle into bowls and top with the traditional suggestions or how you see fit!
Ancho chiles are mild like poblanos and some people also like to add in guajillo chiles (medium spicy- just below a japaleño) and/or arbol chiles (on the spicy side). Whatever you do, keep it to about 4-5 ounces and make sure they're all dried. If you DO use arbol chiles, you may want to re-think using any jalapeños so it's not overpowering in terms of spice.
If you prefer chicken instead of pork, I'd suggest using about 3 pounds boneless, skinless thighs or breasts. Same cook time!