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Instant Pot Red Posole in a Bowl
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Easy Red Posole for the Pressure Cooker or Crock Pot

This easy red posole recipe can be made using a pressure cooker or crock pot.
Course Soup
Cuisine Mexican
Servings 6
Calories 299kcal
Author FoodLove.com

Equipment

  • Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
  • Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
  • Measuring Cups and Magnetic Measuring Spoons Set
  • OXO 11155800 Good Grips Small Citrus Juicer with Built-In Measuring Cup and Strainer,Yellow

Ingredients

  • 1 ½ pounds pork loin or substitute pork shoulder, if you want a fattier cut of pork
  • 2 tablespoons olive or canola 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
  • 14.5 oz. can red enchilada sauce
  • 4 oz. can diced green chiles
  • 5 cups chicken broth
  • 15 oz. can 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

Pressure cooker directions:

  • Set an electric pressure cooker on the saute setting and add the oil. When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Saute until meat is browned, about 10 minutes. Turn off heat.
  • Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place the lid on the pressure cooker and cook using the soup setting, or cook on high pressure for 15 minutes. Release pressure using a natural pressure release.
  • When pressure is released, remove the lid and add the hominy. Select the saute setting and simmer the soup for 10 minutes to heat through. Add the lime juice and cilantro.

Slow cooker directions:

  • (Optional) Saute the pork, onions and seasonings as directed above, using a heavy-bottomed pot. Transfer to slow cooker.
  • Add enchilada sauce, green chiles and chicken stock, and stir. Cook on low 6-8 hours.
  • Add hominy and cook an additional 30 minutes until heated through. Add lime juice and cilantro.

Notes

Adapted from The Spice Kit Recipes.
Nutrition information without vegetable toppings.