This Instant Pot Pozole Rojo recipe is made with pork, hominy, and spices. It’s a comforting dinner on a cold night and leftovers taste even better the next day, so they’re perfect to pack for lunch!
The Best Instant Pot Pozole Rojo
Pozole is a popular Mexican stew made with hominy and protein. This Instant Pot Pozole Rojo recipe is ever so slightly adapted from Martha Stewart’s new cookbook, One Pot. When I say ever so slightly, all I did was reduce the amount of oil used. We all loved how it turned out; like Chickpea Sweet Potato Stew and Unstuffed Cabbage Bowls it’s an excellent Instant Pot recipe for a chilly night since it’s hearty and comforting without being heavy. I like to serve it with lime juice and avocado for a pop of color!
Why You’ll Love This Instant Pot Pozole
Pozole rojo in the Instant Pot is perfect cold weather food. The pressure cooker makes this cook so much quicker, making it a great weeknight meal.
- Only a handful of ingredients: Though this recipe is absolutely packed with flavor, it actually requires just a few ingredients to make.
- Bursting with flavor: Between the chili powder in the broth, the hominy, and the toppings, this pozole rojo recipe is absolutely bursting with flavor.
- Tastes even better the next day: This recipe makes the absolute best leftovers and is perfect for meal prep. It just tastes better every day!
Ingredients You’ll Need
This Instant Pot pozole rojo recipe is made with just a handful of ingredients, all of which should be easy to find. See the recipe card above for exact measurements.
- Boneless Pork Shoulder: Trim off any excess fat and cut it into 4-inch pieces.
- Olive Oil for cooking the pork.
- Onion & Garlic: Aromatics added for extra flavor.
- Chili Powder gives this pozole recipe an added kick.
- Chicken Broth and Water: I always recommend low sodium broth to control the salt level.
- Canned Hominy: Be sure to drain and rinse before adding to the soup.
- For Serving: I like to serve this with diced avocado, lime wedges, and cilantro.
How To Make Pozole Rojo
The Instant Pot makes this pozole rojo recipe so easy! See the recipe card at the bottom for printable directions.
- Cook the Pork: Season the pork with salt. Press sauté and heat half of the oil, then cook the pork until browned on all sides. Transfer to a plate.
- Cook the Aromatics: Add the remaining oil, onion, garlic, and chili powder to the Instant Pot. Sauté until soft.
- Pressure Cook: Add the broth and water to the pressure cooker, scraping the browned bits off the bottom with a wooden spoon. Add the pork. Cook on high pressure until the meat is tender, about 45 minutes. Use the quick or natural release, remove from heat, and remove the lid.
- Add the hominy: Use two forks to shred the pork, then stir in the hominy. Heat through.
- Enjoy: Serve with avocado, lime, and cilantro.
-
Season the pork with salt.
-
Press saute and heat half of the oil.
-
Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
-
Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
-
Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
-
Return pork to the pressure cooker. Secure lid.
-
Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
-
Remove from heat, vent pressure, then remove lid.
-
Skim fat if any.
-
Using two forks, shred pork; then stir in hominy and heat through.
-
Serve with avocado and lime and garnish with cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Calories: 365 kcal, Carbohydrates: 33 g, Protein: 22 g, Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 60 mg, Sodium: 882 mg, Fiber: 7 g, Sugar: 2 g
Can You Make This Pozole Rojo on the Stovetop?
Yes, you can definitely make this pozole rojo recipe in a pot or Dutch oven. You’ll just need to add a bit more liquid and let it simmer, covered, for at least 2 hours. Add the hominy at the end and heat through.
Recipe Tips
Here are a few tips for making this Instant Pot pozole rojo recipe.
- Always cook the pork first: For the proper texture and flavor and to ensure it cooks fully, make sure to brown the pork before adding the other ingredients to the Instant Pot.
- Deglaze the Instant Pot: When you add the broth and water, be sure to use a wooden spoon to scrape off any browned bits on the bottom. This will add extra flavor throughout the stew.
- Skim the fat if needed: Before shredding the pork, if you notice any fat floating on the top of the broth, skim it off. This will likely depend on how fatty the pork was and how much fat you trimmed off before cooking.
What to Serve With Pozole Rojo
We like to serve pozole topped with avocado and a squeeze of lime. If you want to add other toppings, consider sliced radishes, shredded green cabbage, sliced jalapeños, thinly sliced onion, sour cream, or a splash of hot sauce. Here are a few more accompaniments to try.
Storage
- Refrigerator: Allow the pozole rojo to cool completely, then store in an airtight container in the fridge for up to 5 days.
- Freezer: Instant Pot pozole also freezes well. Allow to cool, place in a freezer-safe container, and freeze for up to 6 months. Thaw in the fridge.
- Reheat: You can easily reheat individual servings in the microwave or larger portions on the stovetop.
