Instant Pot Pozole

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!

Like practically any recipe, it starts with an onion…
Diced onion
…which we’ll dice up.
Poblano pepper
Then, we’ll take a poblano pepper (this is a pepper-dominated dish)…
diced poblano pepper
…and dice it up (with the seeds removed).
jalapeno peppers
Now these are optional, but we’ll take four jalapeño peppers…
chopped jalapenos
…and remove the seeds and rib and dice up two of them and roughly chop the other two keeping the ribs and seeds in tact (we’ll save these two for later). Again the jalapeños are optional for an additional spice kick, but they won’t be overbearing.
country style ribs
It’s time to focus on our protein. I’m using some country style ribs, which is just boneless pork shoulder that’s already been cut up! (I love getting this at Costco because it’s great quality and also priced super fairly.)
Diced pork
Cut the pork into bite-sized chunks.
Adding olive oil to pot
And now let’s venture to the pot! Add in some olive oil and give it some heat.
Adding veggies to the pot
Once heated, add in the onion, poblano and the two diced jalapeños with the ribs and seeds removed (this keeps it more mild).
Sautéing veggies
Sauté for a few minutes, until the veggies are bit softened.
Adding garlic to the pot
Then, add in some garlic…
…and sauté for a minute longer.
Adding broth to the pot
Time to add our liquid! Add a broth of your choice or just water to the pot (I like broth because it provides some extra flavor)…
adding liquid smoke to pot
…along with some optional liquid smoke for a slightly smokey kick (not conventional to add this, but I love it)…
Adding hominy to pot
…and one of our three stars of Pozole: hominy, which is corn that’s been softened in an alkaline solution prior to being canned. It’s also used to make masa for corn tortillas and tamales as well as hominy grits. It’s easily found in most markets in the canned bean section.
adding oregano to pot
Now to season it up with oregano (you can use Mexican oregano too)…
adding seasoned salt, cumin, garlic powder and pepper to pot
…seasoned salt, cumin, garlic powder, pepper…
adding optional chili powder and cayenne pepper to pot
…and some optional chili powder and cayenne pepper as well.
Stirring the pot
Give everything a big stir.
adding pork to pot
Time to add in our second star of the show: the pork…
Adding bay leaves to pot
…and top it off with a couple of bay leaves.
Dried ancho chiles
And now for our other star of the show: the dried ancho chiles (make sure they’re dried)! 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.
Snipping off tip of chile
But before we add them to the pot, let’s give them a bris. Snip off the top of the chili where the stem is.
Showing seeds in chili
See those seeds in there?
Discarding seeds
Dump them into a bowl and discard them.
Laying chiles on top of pork in pot and pressure cooking.
Now, lay the whole, hollowed, seedless chiles on top of the pork in the pot, secure the lid and pressure cook.
Chiles done cooking and removing with tongs
When done, the chiles will be totally softened. Grab them with some tongs…
adding chiles to a food processor or blender.
…and place them in a food processor or blender.
reserving liquid from the pot
Take two cups of just the liquid from the pot…
Pouring broth into food processor
…and pour it into the food processor…
adding garlic to food processor
…along with some whole garlic cloves…
Adding jalapeños and salt to food processor.
…some kosher salt and those other two jalapeños that were roughly chopped with the seeds and ribs in tact (this is optional for spice, remember).
placing cover on food processor.
Add that cover…
puréed chiles.
…and blend until puréed.
placing a fine-mesh strainer over the pot
This step is important. Place a fine-mesh strainer over your pot…
pouring purée into strainer
…pour the purée into it…
use a mixing spoon or spatula to swish the purée around so all the drippings drip into the pot
…and aggressively use a mixing spoon or spatula to swish the purée around so all the drippings drip into the pot until we’re left with the skin of the chiles (NOTE: you can totally reserve the skin debris for spicing up olive oil, for use in hummus, etc – but it’s typically discarded from the Pozole itself).
Pozole with purée added
You’ll see how gorgeous our Pozole will become with all that added color and rich chili flavor.
adding diced green chiles to the pot
For a finishing touch and to add even more chile flavor and heartiness to our Pozole, add in a can or two of some diced green chiles with their juices (they’re pretty mild)…
Final stir of the pot
…and give everything a good, final stir.
ladle pozole into bowl
Ladle in a bowl…
pozole topped with sliced radish, shredded cabbage, fresh cilantro and lime wedge
…and top it with a classic touch of sliced radish, shredded cabbage, fresh cilantro and lime wedge, if desired.
Man showing finished pozole
And it is time to showcase this truly outrageous masterpiece.
Give it a try…
…savor that OMG moment…
…and REJOICE! You’ve just created a classic Mexican dish that traditionally takes multiple pots and hours in ONE pot in ONE hour! Goes GREAT with my Creamy Chicken Enchiladas!
Instant Pot Pozole
Yield: 6

Instant Pot Pozole

Instant Pot Pozole

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.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 25 minutes
Total Time 1 hour 10 minutes


Optional Toppings

  • Fresh cilantro
  • Sliced radish
  • Lime wedges
  • Shredded green cabbage
  • Sliced jalapeños


  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. 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!
  7. Add the diced green chiles (if using), give everything a stir and let rest for 10 minutes for the flavors to really come together.
  8. Ladle into bowls and top with the traditional suggestions or how you see fit!

Jeffrey's Tips

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!

Reader Interactions


  1. Martin A Courtney

    Cabbage is traditional. I also use radishes.

    This recipe differs from mine, but I look forward to trying this version!

  2. Joan Evensen

    Oh, my sweet baby angels! This looks so wonderful & delicious; can’t wait to make this one. Jeff, your recipes keep getting better & better!

  3. Teina

    I’ve been looking for a good intapot pazoli recipe. I’m looking forward to trying this one. Is there a reason why the meat is not browned first?

  4. Kara Chevrier

    Hey!! Thank you so much for this recipe which I am dying to try. I’m just wondering how mild (or spicy) it is at the very minimum (no seeds and mild peppers) would it be?

  5. Alexis

    If I wanted to make a vegan version, of course I’d switch to veggie broth. But I was thinking garbanzo beans (chickpeas) would be a great substitute for the pork. But how much? And dried or canned? I need a bit of guidance with canned/ dried beans in the IP.

  6. Brandy

    I never leave reviews but I just had to this time! My best friends mom made this growing up and it was one of favorites. I’ve never been brave enough to try to make it myself until I saw your recipe! It was FABULOUS! The smell alone took me back to being 10 again! Thank you so much!!! I cannot wait to try more of your recipes! I’m going to make the sour cream and onion chicken today!

  7. Kalin C

    I’m semi-certain I used the wrong dried peppers and my dish has quite a bit of heat but it is DELICIOUS!!! I’m definitely making this part of my monthly rotation.

  8. Kevin

    Can’t wait to try this in the next couple of days – looks delish. One question though… how does a New Yorker come to have a Bucky’s hat?

  9. Lynn

    All three members of the family confirmed this Instant Pot Pozole was a keeper (which included my 91 year old mom). What a great way to clean out your spices and herbs. LOL The pork was so very tender and tasty.
    Thank you Jeffrey for all the work that you put into such wonder recipes and videos as well.

  10. BB

    I made this with a few differences……natural leased 40 min. by accident so had no paste after pushing thru drain. So turned out a little thicker stew but delicious. Thank you for all your time you put into these recipes.

  11. Amy

    My husband grew up eating his moms/aunts/cousins pozoles so I’ve always been nervous to attempt making it for him. I stumbled across this recipe and let me tell you…he RAVES about it! He asks me to make it all the time. His one request though is I make a bigger batch of it! Can this be doubled if I were to make it on the stovetop? Not sure how that changes cooking times?

  12. Sean

    My friends made this twice in one week, I was there for the second time. It was so good, it’s all I ate for three meals. I’m making it for my family this Friday. I’m a pozole fiend, and this is an absolutely delicious recipe. Thank you!

  13. Rose

    You may be assuming most people know how to work with fresh jalapeño peppers. You need to add a warning to wear rubber or food-handling gloves. If you have any cuts on your hands, you will feel them BIG time. And whatever you do, do not touch your eyes. I did that years ago (when I didn’t know better) and even flushing my eyes for 15 min. still didn’t remove the sting. I am looking forward to trying this recipe. Thanks for sharing.

  14. Bonny

    Y’all. Let me tell you. 5 years ago I moved from San Diego to Charleston and the one thing I miss the most is good Mexican food. This Pozole is so freaking good that I had it for lunch at work all week. Now, you don’t know me, but if you did you would know that this is high praise. I will pass this recipe down to my children. It is that good.

  15. Tracey

    I have an awesome recipe for a weeknight chicken pozole that we love, but thought I would give this a try while hubby was watching Super Bowl. I thought that it would be very spicy with all the peppers, but OMG, this is FREAKING DELICIOUS! It has such a deep flavor, so yummy. And the family loved it. Thank you!

  16. Jen

    This recipe was absolutely delicious, and will definitely be making it many more times in the future! Side note to the folks who aren’t skilled chefs, it will take at least 45 minutes to rinse/dice/chop/de-seed, etc. All in all it took about 3 hours. It was totally worth it though!

    • Jeffrey

      I definitely don’t think 45 minutes of prep will be the case for most people. But I’m thrilled you enjoyed the recipe!

  17. Kimberly

    Jeffrey, your Mexican dishes taste so authentic (I’m Hispanic, so I’m speaking from experience) that I can’t help but wonder if there’s a little tiny bit of Hispanic hidden in with your Jew heritage! Lol! Especially with how much you love to spice up your recipes!! This pozole is scrumptious! And much easier to make! Thank you!❤️

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe