Best 3 Pressure Cooker Pozole Recipes

Pozole, a traditional Mexican stew, is a symphony of flavors that delights the palate. Originating from ancient Aztec culture, this hearty dish has evolved into a delectable fusion of indigenous and Spanish influences. Typically made with hominy, a type of dried corn, pozole is a versatile dish that showcases regional variations across Mexico. The article presents an enticing collection of pozole recipes, each offering a unique culinary experience. From the classic Pozole Rojo, featuring a rich, red broth simmered with guajillo and ancho chiles, to the verdant Pozole Verde, where tomatillos and poblano peppers add a vibrant green hue and a tangy kick, these recipes cater to diverse tastes and preferences. Additionally, the article exploresPozole Blanco, a lighter version with a creamy, white broth, and Pozole de Camarón, a seafood lover's delight brimming with succulent shrimp and a flavorful broth. With step-by-step instructions and insightful tips, these recipes make it easy for home cooks to recreate the authentic flavors of pozole, bringing the vibrant spirit of Mexico to their dining table.

Here are our top 3 tried and tested recipes!

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Pressure Cooker Chipotle Chicken Pozole image

A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.

Provided by Sarah DiGregorio

Categories dinner, lunch, weekday, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large red or yellow onion, finely chopped
Kosher salt
8 cloves garlic, finely chopped
1 (7-ounce) can chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 pounds boneless, skinless chicken thighs
5 cups chicken broth or stock
1 cup frozen corn
1 (29-ounce) can pozole (hominy), rinsed and well drained
Juice of 1 lime (about 2 tablespoons), plus more as needed
Crushed tortilla chips, shredded cabbage, diced avocado, crumbled queso fresco, minced red onion and cilantro, for topping

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.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams

PRESSURE COOKER POZOLE

Pressure Cooker Pozole image

Fast, cheap, easy, and DELICIOUS. The pressure cooker gets you from walking into the kitchen to sitting down to eat in about an hour and a half. A great recipe for pressure cooker beginners. You'll need at least a 6 quart cooker to make the quantity given here.

Provided by lolsuz

Categories Stew

Time 1h10m

Yield 1 Buncha food, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3 -3 1/2 lbs pork shoulder, preferably with a good piece of bone in
1 quart water, with
1 teaspoon salt
3 bay leaves
1 large onion, diced
4 -5 garlic cloves, minced
2 (15 1/2 ounce) cans white hominy, drained and rinsed
1 (15 1/2 ounce) can yellow hominy, drained and rinsed
3 (4 ounce) cans diced green chilies, undrained (mild or hot)
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 teaspoons chili powder
1 teaspoon salt

Steps:

Set your salted water on to boil in your pressure cooker pot so it can be heating up while you prep your ingredients.
Cut the pork into bite-size cubes and add to the water in the pressure cooker. Be sure to include any bone(s) from the roast. Add the bay leaves, then put the lid on and bring up to pressure per your cooker's instructions (this might take 20-30 minutes). Once the cooker is up to pressure, turn the heat down a bit until the stopper is rocking gently and set your timer for 10 minutes.
During all that waiting time, chop your onion, drain and rinse your hominy, open your cans of green chillies, and measure out your seasonings. Read a book. Watch a video on Youtube. Finish tidying up and set the table. Whatever you like, just don't get out of earshot of the cooker's hiss. You want a nice gentle rocking.
After ten minutes at pressure, take your pressure cooker off the heat, douse it under cold water in your sink until the pressure is released, and open the pot.
Add the remaining ingredients, being careful not to fill above the max fill line on your cooker. (Take out some pork/stock and set aside if needed to make room for the hominy and onions.) Stir, put the lid back on, and bring back up to pressure (again, 20-30 minutes), and again cook at gently-rocking pressure 7 minutes.
After 7 minutes at pressure, douse cooker under cold water in your sink until the pressure is released, stir, and adjust any seasonings for taste (it'll be crazy hot so be careful!).
Serve with a sprinkling of fresh cilantro, and garnish with pico de gallo, avocado slices, and lime wedges. Yum!

PRESSURE COOKER PORK POZOLE

Pressure Cooker Pork Pozole image

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) green enchilada sauce
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
1 can (15-1/2 ounces) hominy, rinsed and drained
2 medium carrot, finely chopped
Lime wedge, minced fresh cilantro
Corn tortillas (6 inches), optional

Steps:

In a 6-qt. electric pressure cooker, combine the first seven ingredients; add pork. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 20 minutes. When finished cooking, quick-release the pressure according to manufacturer's directions; add hominy and carrots. Lock lid in place and cook an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork from pressure cooker. Cut into bite-size pieces; return to pressure cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

Nutrition Facts : Calories 229 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 961mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

Tips:

Use a variety of dried chiles to create a complex flavor profile in your pozole. Guajillo, ancho, and pasilla chiles are all good options.
Soak the dried chiles in hot water for at least 30 minutes before blending them. This will help to soften them and release their flavor.
If you don't have hominy, you can use corn kernels instead. Just be sure to cook them for a longer period of time, until they are soft and tender.
Serve pozole with your favorite toppings, such as shredded cabbage, radishes, cilantro, lime wedges, and avocado.

Conclusion:

Pozole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken or pork, and it can also be made with vegetables for a vegetarian option. Whether you are making it for a special occasion or just a weeknight dinner, pozole is sure to please everyone at the table.