By Nick Barrales
Instant Pot Pozole Rojo
15 steps
Prep:2hCook:1h
Delicious pozole Rojo, time consuming but easy. Cooking pork takes the most time, so plan for that.
Updated at: Thu, 17 Aug 2023 01:12:13 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories512.3 kcal (26%)
Total Fat25.7 g (37%)
Carbs35.1 g (14%)
Sugars5.3 g (6%)
Protein33.8 g (68%)
Sodium819.8 mg (41%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
4 lbspork shoulder
roughly cut
6guajillo chiles
6ancho chiles
4chiles de árbol
2pasilla chiles
1serrano pepper
fresh
2chipotle peppers in adobo
1clove garlic
1onion
1 Tbscumin seeds
ground
1 Tbsoregano
3bay leaves
chicken stock
Homemade, to max fill line
3 dasheshot sauce
1 Dashapple cider vinegar
1 dashsoy sauce
olive oil
salt
pepper
2 x 29 ozhominy
cans
Radish
garnish
Avocado
garnish
Lime
garnish
cilantro
garnish
Instructions
Step 1
Brown pork shoulder in Instant Pot
Step 2
Remove seeds from chiles, then roast on stove until fragrant.
Step 3
Grind cumin seeds in mortar and pestle.
Step 4
Add all other ingredients to Instant Pot except for hominy.
Step 5
Pressure cook on high for 30 minutes.
Step 6
Natural release for ten minutes, then quick release.
Step 7
Take chiles, garlic, onion, and stock - blend.
Step 8
Using a fine mesh strainer, add mixture back into the soup with both cans of hominy.
Step 9
Pressure cook for 15 minutes.
Step 10
Natural release for ten minutes, then quick release.
Step 11
Add both cans of hominy.
Step 12
Pressure cook for 12 minutes.
Step 13
Natural release for ten minutes, then quick release.
Step 14
Cut garnish items.
Step 15
Ladle pozole into bowls, top with garnishes, and overeat.
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