This Instant Pot Pozole Recipe is made with pork, hominy and spices. It’s so comforting, especially on a cold winter night. Leftovers taste even better the next day, perfect to pack for lunch.
The Best Instant Pot Pozole
This Instant Pot Pozole recipe is ever so slightly adapted from Martha Stewart’s new cookbook, One Pot. When I say ever so slightly, all I did what reduce the amount of oil used. We all loved how it turned out, excellent dish for a chilly night.
This can be made in a standard pressure cooker or Instant Pot (this is the one I have, affil link). I love my pressure cooker even more than I like my slow cooker. Why? Because it cuts the cooking time in half, especially when making stews that use tough cuts of meat and the pressure cooker makes them very tender, fast. Plus, nothing beats the flavors you get from cooking in the pressure cooker.
The best part of this pozole recipe is just how simple it is to make, with the pressure cooker reducing the cook time and the relatively few ingredients needed!
We serve it topped with avocado and a squeeze of lime, it’s the perfect balance of flavors and textures.
More Pressure Cooker / Instant Pot recipes I love are Chickpea Sweet Potato Stew, Cubed Steak with Peppers and Olives and Unstuffed Cabbage Bowls. I also love Garlicky Cuban Pork and Mexican Pork Carnitas.
Why You’ll Love This Pozole Recipe
Here are a few reasons you’ll quickly fall in love with this Instant Pot pozole.
- Only a handful of ingredients. Though this recipe is absolutely packed with flavor, it actually requires just a few ingredients to make.
- Bursting with flavor. Between the chile powder in the broth, the hominy, and the toppings, this hominy and pork stew is absolutely bursting with flavor.
- Tastes even better the next day. This recipe makes the absolute best leftovers and is perfect for meal prep. It just tastes better every day!
What Is Pozole?
Pozole is a popular Mexican stew made with hominy and protein. In Mexico, it’s typically made with chiles but to keep things easy, I opt for chile powder in this pork and hominy stew recipe.
It’s hearty and comforting but not heavy. I like to serve it with lime juice and avocado for a pop of color.
Recipe Ingredients
This Instant Pot pozole recipe is made with just a handful of ingredients, all of which should be easy to find. See the recipe card below for measurements.
- Boneless pork shoulder – Trim off any excess fat and cut it into 4-inch pieces.
- Olive oil
- Onion & garlic – Aromatics added for extra flavor.
- Chili powder – Gives this pozole recipe an added kick.
- Chicken broth – I always recommend low sodium to control the salt level.
- Water
- Hominy – Be sure to drain and rinse before adding to the soup.
- For serving – I like to serve this with diced avocado, lime wedges, and cilantro.
How To Make Pozole
The Instant Pot makes this pozole recipe both quick and easy to make.
- Cook the pork. Season the pork with salt. Press saute and heat half of the olive then cook the pork until browned on all sides, about 8 minutes. Transfer to a plate.
- Cook the aromatics. Add the remaining oil, onion, garlic, and chili powder to the Instant Pot. Saute for about 4 minutes, until soft.
- Pressure cook. Add the broth and water to the pressure cooker, scraping the browned bits off the bottom with a wooden spoon. Add the pork. Cook on high pressure until the meat is tender, about 45 minutes. Use the quick or natural release, remove from heat, and remove the lid.
- Add the hominy. Use two forks to shred the pork then stir in the hominy. Heat through.
- Enjoy. Serve with avocado, lime, and cilantro.
Can You Make This On The Stovetop?
Can you make this pozole recipe on the stovetop? Yes, you can definitely make it in a pot or Dutch oven. You’ll just need to add a bit more liquid and let it simmer, covered, for at least 2 hours. Add the hominy at the end and heat through.
Tips for Success
Here are a few tips for making this Instant Pot pozole recipe.
- Always cook the pork first. For the proper texture and flavor and to ensure it cooks fully, make sure to brown the pork before adding the other ingredients to the Instant Pot.
- Deglaze the Instant Pot. When you add the broth and water, be sure to use a wooden spoon to scrape off any browned bits on the bottom. This will add extra flavor throughout the stew.
- Skim the fat if needed. Before shredding the pork, if you notice any fat floating on the top of the broth, skim it off. This will likely depend on how fatty the pork was and how much fat you trimmed off before cooking.
Serving Suggestions
We like to serve this topped with avocado and a squeeze of lime. It’s the perfect balance of flavors and textures.
If you want to add other toppings, consider sliced radishes, shredded green cabbage, sliced jalapenos, thinly sliced onion, sour cream, or a splash of hot sauce.
How to Store & Reheat Leftovers
- Fridge. Allow to cool completely then store in an airtight container in the fridge for up to 5 days.
- Freezer. Instant Pot pozole also freezes well. Allow to cool, place in a freezer-safe container, and freeze for up to 6 months. Thaw in the fridge.
- Reheat. You can easily reheat individual servings in the microwave or larger portions on the stovetop.
More Pressure Cooker Recipes You May Enjoy
- Easy Instant Pot Salsa Shredded Chicken
- Instant Pot Chicken Tikka Masala
- Quick Instant Pot Beef Chili
- Instant Pot Chicken Cacciatore
- Instant Pot Spaghetti and Meatsauce
Instant Pot Pozole
Ingredients
- 1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
- Kosher salt and fresh cracked pepper
- 1 tbsp olive oil, divided
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 4 cups low sodium chicken broth
- 2 cups water
- 2 15 oz cans hominy, drained and rinsed
- 4 oz diced avocado and lime wedges, for serving
- cilantro for garnish
Instructions
- Season the pork with salt.
- Press saute and heat half of the oil.
- Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
- Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
- Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
- Return pork to the pressure cooker. Secure lid.
- Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
- Remove from heat, vent pressure, then remove lid.
- Skim fat if any.
- Using two forks, shred pork; then stir in hominy and heat through.
- Serve with avocado and lime and garnish with cilantro.
