Pressure Cooker Pozole (Pork and Hominy Stew)
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.
We serve it topped with avocado and a squeeze of lime, it’s the perfect balance of flavors and textures.
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)
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.
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
Directions:
- 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.
Makes 8 1/2 cups.
Nutrition Information
Yield: 6 servings, Serving Size: just over 1 1/3 cups
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 9
- Calories: 365 calories
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 882mg
- Carbohydrates: 33g
- Fiber: 7g
- Sugar: 2g
- Protein: 22g
Vegetarian Meals
Under 30 Minutes
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Slow Cooker Recipes
Low Carb
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I don't own a pressure cooker. Could I use a crock pot?
I have the same question! This recipe looks delicious, i'd love to try it in my crock pot.
I made this yesterday in the crock pot. It was delicious! Had left overs for lunch today. I used a cooking light version. Not sure on points for that version.
I don't see why it wouldn't work in the crock pot! Just set it to at least 8 hours on low.
How and how long do you cook the hominy for?
No need to cook, they are ready to eat, just pour in heat up once done.
What is hominy? I've never heard of it.
It's a type of corn, you can replace it with chick peas or white beans if you wish but I love the hominy!
Try the hominy. I guess there are substitutes but not really. It’s not an acquired
taste, it’s fairly bland but it needs to be in pozole. My humble opinion.
Yay! I love my pressure cooker, but need hand holding to cook with it, so I'll definitely be trying this! Plus, I happen to like hominy, so an excuse to use it in a new way is always welcome. 🙂
So do I!
I cannot eat corn. What would you substitute for the corn?
I think chick peas would be awesome
Do you think the cooking times would be the same if I used chicken or turkey?
No it would take much less time, 25 to 30 minutes.
So if using chicken, follow the recipe exactly but reduce cooking time to 25-30 minutes?
I’m going to give it a whim with chicken thawed for 25 minutes. Don’t think I need to sear it though.
I have some dried hominy (posole) that I've been itching to use and this looks like the perfect opportunity! Would you cook the dried hominy first and then add it where you have the canned product, or would you add it earlier and cook it along with the rest of the dish?
I would probably cook it separate.
This Pozole was incredibly easy to make and oh so delicious! I love using my pressure cooker but find I am not as adventurous with it as I am with my traditional pots and pans.. I appreciate the nudge!
How long would you cook with crock pot ?
8 hours on low.
I made this on New Year's Day in the crockpot and it was delicious!!
Cant wait to try this. Funny my husband hates hominy So I just tell him its small potatoes and he eats it anyway!
If using an electronic pressure cooker, like the Instant Pot, would the normal meat/stew setting suffice for the same 45 min cook time?
It should!
Use hominy, that's the way I've always had it. We also add shredded cabbage to the bowl, some raw onions, the cilantro, and a squeeze of either lemon or lime. Mmm good!
Can you make this in a Dutch oven? How long would you cook? I thought I had seen that question the other day, but don't see it now.
This is the first meal I've made with my Instant Pot and it's amazing!! Set it on stew for 45 minutes. Perfect!!
Hi Gina,
do you have suggestions for doubling the recipe in the pressure cooker? I hear that one should use less liquid but I am new to pressure cooking so I want to be sure. Thank you!
When I lived in New Mexico the locals added Green Chile, which I’m now a fan.
Joan you are living using new mexico green chile. It gives the posole a very distinct flavor. I moved away fron NM but use NM green when possible
Just made this. There is a LOT of liquid. I kind of wondered when it said 6 cups (broth + water). Should it be more like a stew? Maybe cut down on the liquid content? I am going to serve it over rice, spinach and arugula.
I live in Australia, what is hominy?
Hominy is made from kernels of corn that have been soaked in a lime solution causing the grain to grow to about twice it’s normal size. It is usually found in the canned section in your supermarket.
Would this work with pork chops? I don’t want to buy a large pork shoulder roast but didn’t know if pork chops would be too dry for this. Thanks!
I haven’t tried it, but you can if you wish!
I have a rice cooker that sauté and slow cooks on high essentially. Any Recommendations for liquid modification or leave as is? What about cooking time?
Where did you buy the hominy? I couldn’t find it at Whole Foods.
Check in the ethnic foods or near canned veggies and beans. My local WF carries it.
Could you use a pork sirloin roast instead of shoulder?
Would this reheat well for lunches? Thanks!
Yes!
I enjoyed this however my husband did not like it at. Do you have any other recipe ideas/suggestions including hominy?
This isn’t listed as gluten free or I missed it…is it gluten free?
Just made this, and I have a few comments:
1. Two tablespoons of chili powder was VERY hot. Maybe our chili was hotter than average, but it was very spicy.
2. As another commenter mentioned, this is a lot of liquid for a stew, especially one that calls for the pork to be shredded. It was more like a chunky soup.
3. There was really only one dimension to the flavour: chili. Even if we had used less chili powder, I think that chili would still have been the predominant flavour, as there are no other spices. Other pozole recipes I’ve seen use cumin, bay leaves, oregano, etc. I think they would have added some dimension to the dish.
In conclusion — perhaps try again, but with modifications.
I was thinking that too. Maybe it’s because I grew up in So Cal and chose Arizona as my home, but I’m like, “How you gonna make this with no cumin?!” I think I’ll modify but it still looks good as a basic recipe to jump off from.
I added cumin, a handful of fresh cilantro and some Mexican oregeno to give it some dimension and it was delicious. I also added black beans because my kids love them……. We eat it with guac and sprinkle cheese on top.
My whole family loved this! I added two tablespoons hatch green chiles and served with radish slices, light sour cream, and quest fresco.
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I plan on making this tonight, but I have a few questions. Maybe it is because I am a IP newbie, but this portion: “Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender”…How do I make it med-high heat? How do I reduce heat as it cooks? I have only pressed a button and walked away haha so I need help.
The pork came out delicious! I used “Manual” on my Instant Pot for 45 min. The broth seemed to lack flavor for me though. I will add some menudo spice mix the next time I make this.
OMG, thanks for this comment. I had NO idea how to cook this on my IP but hubby really wanted me to try. 🙂
How would you cook this in the insta pot?
I’d like to double the recipe for a NYE party. How long should I cook it and should there be any other adjustments? Thanks!
I made this last night (my first recipe in my new Instant Pot other than boiling eggs). My “I hate hominy” husband loved it! We will definitely have this again…..and soon! I added a little chopped up jalapeno to the topping along with the avacodo and cilantro. Very tasty!
Great recipe!
Made my first IP recipe! Used this one, with adobo peppers instead of chili powder. It was amazing. Thanks for this great recipe, will make it again!
Glad you enjoyed it!
How would I make this with left over pulled pork?
Omg, this pozole was amazing! Easy recipe as well. Thinking of adding a bit more hominy next time. Other traditional toppings are chopped cabbage and radishes. Overall, a delicious version and the pork was SO tender!!
After adding the broth and pork I closed with the lid. Left it on sauté mode and let it cook on quick release mode. Is that right? The Manual says I shouldn’t cook this soup on sauté not on quick release “open.” Need help