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!
Soups & Stews
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Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
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Crock-Pot SCCPCCP350-SS Programmable Digital Casserole Crock Slow Cooker, 3.5 quart, Stainless Steel
Pyrex Prepware 8-Cup Glass Measuring Cup with Lid
For the soup:
or substitute pork shoulder
ancho or New Mexico chile powder
smoked or regular paprika
14.5 oz. red enchilada sauce
4 oz. diced green chiles
15 oz. white hominy, drained
fresh lime juice
fresh chopped cilantro
Diced white onion
Additional fresh cilantro
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.
Nutrition information is for soup without toppings.