How to Make Instant Pot Red Posole - A Step-by-Step Guide

Posole, a traditional Mexican soup made from hominy and pork, is a comforting and flavorful dish that's perfect for warming you up on a chilly day. This Instant Pot Red Posole recipe takes the classic dish to the next level by incorporating the convenience of the Instant Pot pressure cooker. With this recipe, you can have a delicious and satisfying meal on the table in a fraction of the time it would take to make it on the stovetop.

The Instant Pot is a game-changer when it comes to ma...

Read more Snack recipes

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, pressed
  • 1 teaspoon New Mexico chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • ⅓ cup chopped cilantro
  • 1 (15 ounce) can golden hominy, drained

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8

  • Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
  • Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.
  • Nutrition

    263 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 63mg
    • Sodium: 601mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 18g
    • Vitamin C: 16mg
    • Calcium: 41mg
    • Iron: 2mg
    • Potassium: 337mg