Best 4 Instant Pot Red Posole Recipes

INSTANT POT POZOLE ROJO

Steps:

• Preheat the oven to 350 degrees F.
• Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use.
• Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.
• Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.
• Blend the chile mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.
• Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.

INSTANT POT CHICKEN POSOLE

Steps:

• Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
• Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
• Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
• Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
• Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.

RED POSOLE WITH PORK

Steps:

• Press Sauté-normal/medium on the Instant Pot and heat the 1 teaspoon oil. Add the guajillo, California, and árbol chiles and cook, stirring occasionally, for about 3 minutes, until fragrant. Press Cancel.
• Transfer the chiles to a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles have softened, then pour off and discard the water.
• Add onion, garlic, cumin, oregano, salt, peppercorns, and 1/2 cup of the broth to the blender. Puree until very smooth, scraping down the blender as needed.
• Press Sauté-normal/medium on the Instant Pot and heat the remaining 1 tablespoon oil. Add the chile puree and cook, stirring occasionally, for about 5 minutes, until thickened and slightly darkened; be careful not to burn the puree. Press Cancel.
• Place the pork and beef bones and the pork hock in the pot. Arrange the pork shoulder pieces evenly on top. Pour the hominy and its liquid over the meat, then pour in the remaining 5 cups broth.
• Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.
• When the cooking program is complete, perform a quick pressure release by moving the Pressure Release handle to Venting. Press the Keep Warm setting.
• Open the pot. Using tongs, transfer the bones and the pork hock to a plate; leave the pork shoulder in the pot. When cool enough to handle, remove any meat from the bones and hock, shredding it into bite-size pieces. Add the meat back to the pot; discard the skin and bones.
• Using a spoon, skim off and discard as much fat as possible from the surface of the posole. Using the tongs, transfer the pieces of pork shoulder to a cutting board, chop them into 1-inch pieces, and return to the pot. Taste and adjust the seasoning with salt and pepper if needed. Ladle the posole into warmed bowls and serve right away with the cabbage, hot sauce, lime wedges, onion, cilantro, warmed tortillas, oregano (if using), and radishes (if using) on the side.

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Steps:

• Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
• Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
• Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
• Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
• Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.