Best 2 Pressure Cooker Pork Pozole Recipes

Pork pozole is a traditional Mexican soup or stew made with hominy, a type of dried corn, and pork. It is a hearty and flavorful dish that is often served with a variety of toppings, such as shredded cabbage, diced avocado, sliced radishes, and crumbled queso fresco. The soup is typically made with a combination of dried and fresh chiles, which give it a slightly spicy flavor. This article provides three different recipes for pork pozole: a traditional recipe, a vegetarian recipe, and an easy slow cooker recipe. The traditional recipe uses dried hominy and pork shoulder, while the vegetarian recipe uses a combination of dried hominy, vegetables, and vegetable broth. The slow cooker recipe uses a combination of dried and canned hominy and pork shoulder, making it a convenient option for busy weeknights. All three recipes include step-by-step instructions and a list of ingredients, making them easy to follow for home cooks of all skill levels.

Here are our top 2 tried and tested recipes!

PRESSURE-COOKER EASY PORK POSOLE

Pressure-Cooker Easy Pork Posole image

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. -Greg Fontenot, The Woodlands, TX

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
2 medium tomatoes, seeded and chopped
1 can (15 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.

Nutrition Facts : Calories 189 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 954mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

INSTANT POT® RED POSOLE

Instant Pot® Red Posole image

This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, pressed
1 teaspoon New Mexico chili powder
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5 ounce) can red enchilada sauce
1 (4 ounce) can diced green chiles
⅓ cup chopped cilantro
1 (15 ounce) can golden hominy, drained

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.1 g, Cholesterol 63.3 mg, Fat 15.4 g, Fiber 2.5 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 600.7 mg, Sugar 1.5 g

Tips:

To make the pork pozole more flavorful, use a combination of dried ancho, guajillo, and New Mexico chiles. You can also add a chipotle pepper for a smoky flavor.
For a more traditional pozole, use hominy instead of corn kernels. Hominy is made from dried corn that has been treated with lime, and it has a slightly chewy texture.
If you don't have a pressure cooker, you can make pozole in a Dutch oven or slow cooker. Just increase the cooking time by about 1 hour.
Serve pozole with your favorite toppings, such as shredded cabbage, radishes, cilantro, lime wedges, and avocado.

Conclusion:

Pork pozole is a delicious and hearty Mexican soup that is perfect for a cold winter day. It is easy to make in a pressure cooker, and it can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give pork pozole a try.