Name: Instant Pot Pork Pozole Rojo
Total time: 9 h
Cuisine: MexicanLatin America & Caribbean
Ingredients: 8 ounces (1¼ cups) dried whole white or yellow hominy; 1 tablespoon extra-virgin olive oil; 1 onion, chopped fine; 2 tablespoons ancho chile powder; 5 garlic cloves , minced; 1 teaspoon dried oregano; 4 cups chicken broth; 1½ pounds boneless country-style pork ribs , trimmed and cut into 1-inch pieces; 1 teaspoon table salt; ½ teaspoon pepper; 2 bay leaves

Why This Recipe Works

To achieve richness and depth, we skipped browning the pork and focused instead on building an intense base by softening onion and blooming ancho chile powder, garlic, and oregano for flavorful fond in the pot. Country-style pork ribs turned soft and juicy under pressure and were a leaner, more convenient choice than boneless pork butt. Hominy is essential to pozole, and we found that dried hominy, which we soaked, cooked through properly with the pork, and the starches it released under pressure gave the soup extra body.

Before You Begin

You can substitute two (15-ounce) cans rinsed hominy. Boneless pork butt can be substituted for the ribs. We like to serve our pozole with shredded cabbage, thinly sliced radishes, diced avocado, cilantro, lime wedges, and a little extra oregano.

Instructions

Place hominy and 2 quarts cold water in large container. Let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Add ancho chile powder, garlic, and oregano and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in pork, hominy, salt, pepper, and bay leaves.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Discard bay leaves. Using wide, shallow spoon, skim excess fat from surface of soup. Season with salt and pepper to taste. Serve.