It’s been a fairly mild winter here in Colorado, but the cold days we have had.. boy they have been cold!! And nothing beats a cold day like a big bowl of hot soup! I was first introduced to pozole by my sweet friend Rosa, not only is she one of the most awesome people I know, but that girl can cook! And now with the addition of an Instant Pot to my kitchen this delicious meal can be made start to finish in under an hour!

I made a simple chili sauce that can be served on the side or added to taste to the whole pot of soup, if you aren’t into spicy you can skip that part, otherwise it’s a great way to spice the recipe up and add even more flavor to warm your belly!

Pressure Cooker Pozole   (Print Me)

1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
Salt and pepper
1 tbsp olive oil, divided
1 large white onion, chopped (reserve about 4 tablespoons if you want to make chili sauce)
4 garlic cloves, minced (additional 2 for chili sauce)
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
2 (15 oz) cans hominy, drained and rinsed
Garnish: lime wedges, diced avocado, cilantro, shredded cabbage, toasted tortilla strips

Optional red chili sauce: dried red chilis (1-2)

Season the pork pieces with salt and pepper. Heat pressure cooker oil over medium-high heat (or use sauce button). Add the pork and brown on all sides, about 8 minutes; transfer to a plate. Add remaining oil, onion, garlic, and chili powder sautéing until soft, about 4 minutes.

When ready add broth and water, stirring and scraping up browned bits from the bottom. Return pork to the pressure cooker with any juices that may have accumulated. Secure lid and bring to pressure, cooking until meat is tender, about 45 minutes.

When done manually release pressure and remove lid. Skim any fat off the top if there is any. Remove pork from pot and using two forks, shred; return to pot and stir in hominy to heat through.

To make optional chili sauce remove a few ladles of the liquid into small sauce pan, add one or two chilis and boil for a few minutes until chilis are soft. Using a food processor or blender, blend until smooth. Serve on the side to add individually or add to pozole to taste.

Source: Skinny Taste

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