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Instant Pot Red Posole in a Bowl
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Instant Pot Red Posole (Pozole)

The Instant Pot plus a secret ingredient makes this red posole ultra simple. Fall in love with this spicy, savory Mexican classic!
Course Soups & Stews
Cuisine Mexican
Keyword instant pot posole, instant pot pozole, instant pot red posole, red pozole
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 299kcal
Author Marsha Maxwell

Equipment

  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Crock-Pot SCCPCCP350-SS Programmable Digital Casserole Crock Slow Cooker, 3.5 quart, Stainless Steel
  • Pyrex Prepware 8-Cup Glass Measuring Cup with Lid

Ingredients

For the soup:

  • 1 ½ pounds pork loin or substitute pork shoulder
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 medium onion diced fine
  • 2 cloves garlic pressed
  • 1 teaspoon ancho or New Mexico chile powder
  • 1 teaspoon oregano preferably Mexican
  • 1 teaspoon smoked or regular paprika
  • 1 can 14.5 oz. red enchilada sauce
  • 1 can 4 oz. diced green chiles
  • 5 cups chicken broth
  • 1 can 15 oz. white hominy, drained
  • 1-2 tablespoons fresh lime juice
  • 1/3 cup fresh chopped cilantro

Toppings:

  • Sliced radishes
  • Sliced cabbage
  • Diced white onion
  • Diced avocado
  • Additional fresh cilantro
  • Lime wedges

Instructions

  • Press the sauté button on the Instant Pot, then press the "adjust" button to select high heat ("More"). Add the oil.
  • When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Sauté until meat is browned, about 10 minutes. Turn off heat.
  • Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place and secure the lid on the Instant Pot. Press the soup button.
  • At the end of the Instant Pot soup cycle, let the pressure release naturally for 15-20 minutes, then use the pressure release valve to release remaining pressure.
  • When pressure is released, remove the lid and add the hominy. Select the sauté setting and simmer the soup for a few minutes just to heat through. Add the lime juice and cilantro.
  • Serve your red posole with fresh toppings.

Notes

Nutrition information is for soup without toppings.

Nutrition

Serving: 11/2 cups | Calories: 299kcal | Carbohydrates: 21g | Protein: 23g | Fat: 13g | Fiber: 3g