Name: Instant Pot Red Posole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs pork shoulder, cut into chunks; 1 onion, chopped; 4 cloves of garlic, minced; 2 cups of chicken broth; 1 cup of water; 1 can (15 oz) of hominy, drained and rinsed; 1 can (14.5 oz) of diced tomatoes, undrained; 3 dried guajillo chilies, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; 1 tsp cumin; 1 tsp oregano; 1 tsp salt; 1/4 tsp black pepper; Optional toppings: chopped cilantro, sliced radishes, lime wedges, chopped onions

How To Make Instant Pot Red Posole Recipe

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

1.5 lbs pork shoulder, cut into chunks
1 onion, chopped
4 cloves of garlic, minced
2 cups of chicken broth
1 cup of water
1 can (15 oz) of hominy, drained and rinsed
1 can (14.5 oz) of diced tomatoes, undrained
3 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
Optional toppings: chopped cilantro, sliced radishes, lime wedges, chopped onions

Instructions

In the Instant Pot, sauté the pork chunks until browned. Remove and set aside.
In the same pot, sauté the onion and garlic until softened.
Add the pork back to the pot, along with the chicken broth, water, hominy, diced tomatoes, dried chilies, cumin, oregano, salt, and black pepper.
Close the Instant Pot lid, set the vent to sealing, and cook on high pressure for 45 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release.
Carefully remove the dried chilies from the pot and discard.
Use an immersion blender to blend the broth until smooth, or transfer the mixture to a blender and blend in batches.
Serve the posole hot, garnished with optional toppings if desired.