Instant Pot Red Pozole
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 70 min
- Cost
- $20.00
- Nutrition
- 490 cal · 38g protein
- instant-pot
- freezer-friendly
- high-protein
- make-ahead
🍳 instant pot · Picky-eater safe bet: plain chicken, sauce on the side
Instant Pot Red Pozole is a Mexican weeknight dinner that serves 4 and is on the table in about 90 minutes, for around $20 in groceries. You'll need instant pot, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Box graterDon't have one? Amazon →
- 6-quart electric pressure cookerDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 lb boneless pork shoulder
- 2 cans white hominy
- 4 count dried guajillo chiles
- 1 count yellow onion
- 3 cloves garlic
- 6 cups low-sodium chicken broth
- 1 tsp dried oregano
- ¼ head green cabbage
- 1 bunch radishes
- 2 count lime
- 1 package tostadas
- 1 tbsp vegetable oil
- 1 tsp salt
Steps
- Stem and seed the chiles, then soak in 1 cup hot broth for 10 minutes. Blend with half the onion and the garlic until smooth.
- Cut pork into 2-inch chunks and season with salt. Use SAUTE to brown half the pork in a little oil, 5 minutes.
- Add all the pork, chile puree, remaining broth and oregano. Seal and pressure cook on HIGH 35 minutes, then natural release 10 minutes.
- Shred the pork slightly with a fork and stir in the drained hominy. SAUTE 5 minutes to heat through.
- Serve with shredded cabbage, sliced radishes, diced onion, lime wedges and tostadas on the side.
- Guajillos are mild and fruity, but you can use 3 for less heat.
- Picky eaters can have plain hominy and shredded cabbage with a tostada, and skip the chile broth.
- Make ahead: the pozole keeps 3 days in the fridge or 3 months in the freezer. Chop the toppings fresh.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 7 g
- Sugar
- 1 g
- Fat
- 15 g
- Saturated fat
- 4 g
- Sodium
- 1,490 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop