This Pressure Cooker Pozole (Pork and Hominy Stew) 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.
Pressure Cooker Pozole (Pork and Hominy Stew)
Pressure Cooker Pozole (Pork and Hominy Stew)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.
This 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.
Could you make this in a pot or Dutch oven? Sure, you will need to add a little more liquid and let it simmer, covered at least 2 hours before adding the Hominy.
How To Make Pozole
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
Pressure Cooker Pozole (Pork and Hominy Stew)
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.
I would like to make this in the crackpot as I don’t have a pressure cooker. What would I need to change to do so?
I love pozole and I’m excited to try this recipe!
Can you use chicken thighs instead of pork? If so, can I skip the pressure cooking method.
This is a great base recipe! Authentic pozole is made with various types of chiles. I use a combination of chile ancho, guajillo, and/or arbol. You can find a ground variety pack on Amazon. These chiles are spicy so start with maybe a teaspoon each and increase from there. We prefer spicy so use a tablespoon of each. Since we like it soupy and lots of hominy, increase broth/water and hominy. . Top with shredded cabbage, cilantro, onions and squeeze a little lime juice in it. Eat with side of tortilla chips. Can’t go wrong!
Do you have a link for the spices? Thank you!
This is a really good dish! Definitely going to make this again. I give this 3 stars because I had to jazz it up a lot. I saw this recipe as a guideline. I took advice from past comments, I added a can of hatch chiles, rotel, and a little bit of better than bouillon with the 2 cups of water. I let the pork sit in some cumin, chili powder, salt, and pepper for a few hours before making it because I know pressure cooker meat can be bland. Added a bit extra broth and extra hominy (we love hominy). Ate with cilantro, lime, and avocado.
I’d love to try this with different proteins in the future!