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.
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.
Thank you for another family favorite – this recipe is basic and we bump it up for our taste- three stars as written but 5 if additions made. Add some cumin, pepper, can of diced chiles, can of Rotel, and mexican oregano, We add more broth and double the hominy too. Way better if start early on this too. This dish is all about the toppings. Chopped radishes, jalepenos, cotija cheese and crema, avocado, cilantro and cabbage, pickled red onions and corn- so good!
and fresh lime!! 🙂
Loved this recipe, has become a staple in our house. If we’re having a busy week we replace the pork with our leftover shredded rotisserie chicken and we haven’t felt that it was a bad change either if anyone is turned away by cooking pork.
We love this recipe!
When do you add the the hominy? I’m used to using dried hominy verses canned.
Made this today in my Dutch oven. Tasted it while it was simmering and felt it was a little bland. I had a can of chipotle peppers, so I added a couple of Tbls of the juice and some Oregano. It was delicious. Great for a cold evening.poo
Do you know how many points this woould be with chicken?
Made it with chicken breast instead of pork and it was still delicious. Will make again!
Do the WW points include the avacado?
It was more than wonderful. Thanks for sharing.
I added 2 tsp cumin and dried oregano and it got seal of approval.
Also considering making a chili puree instead of using chili powder for more color and kick next time.
Used instapot on pressure cook setting, high pressure for 45 mins (“normal” time). I also let it cool completely and sit for a few hours in the fridge to help the flavors come together, then reheated on stove for dinner. Cilantro, finely diced white onion, lime, and avocado were used as garnish. Will probably include sliced raddish and cabbage next time.
So good!!! Can’t wait to have the leftovers for lunch tomorrow!
I used the fattier end of a pok loin, trimmed of extra fat so meat was pretty lean (I set IP for 50 min and realeased pressure after about 10 min. Meat fell apart)
I also added a little dried oregano with the chili powder..
Also used homemade chicken stock.
This recipe is a keeper!
I’m confused on the amount of hominy. Is it supposed to be 30 Oz. Total or just 15 Oz total of hominy? I found a huge can that has 12 Oz. It seemed like it was too much, but some clarification would be helpful.
Posole is a Mexican soup. There is supposed to be plenty of broth. It is typically served with condiments to add to your bowl. Chopped cabbage, cilantro, sliced radishes and green onions, a sprinkle of oregano. We also top it with some home made fresh salsa and crushed tortilla chips. It is our family’s traditional Christmas Eve meal,
Just made this and it is amazing! Excited to enjoy it the rest of the week! Thanks for another great recipe.
This was amazing! I used bone in pork ribs (the thick ones), and they fell right off the bone after cooking.
Can I use a pork chop instead of shoulder?
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
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!!
How would I make this with left over pulled pork?
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!
Great recipe!
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!
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!
How would you cook this in the insta pot?
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. 🙂
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.
Pingback: 50 Amazing Instant Pot One-Pot Meals | Slow Cooker or Pressure Cooker
Pingback: Pressure Cooker Pozole (Pork and Hominy Stew) - Powerful Handmade site
My whole family loved this! I added two tablespoons hatch green chiles and served with radish slices, light sour cream, and quest fresco.
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.
Are you sure you used chili powder? Chili powder is not spicy at all…
This isn’t listed as gluten free or I missed it…is it gluten free?
I enjoyed this however my husband did not like it at. Do you have any other recipe ideas/suggestions including hominy?
Would this reheat well for lunches? Thanks!
Yes!
Could you use a pork sirloin roast instead of shoulder?
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.
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?
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 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.
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.
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
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!
This is the first meal I've made with my Instant Pot and it's amazing!! Set it on stew for 45 minutes. Perfect!!
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.
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!
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!
Cant wait to try this. Funny my husband hates hominy So I just tell him its small potatoes and he eats it anyway!
I made this on New Year's Day in the crockpot and it was delicious!!
How long would you cook with crock pot ?
8 hours on low.
Do you need to cook anything prior to putting into crockpot, or throw all meat and veggies in raw?
Yes, there are multiple steps including prior cooking. Please see directions.
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!
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.
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 cannot eat corn. What would you substitute for the corn?
I think chick peas would be awesome
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!
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.
This recipe is awesome! Made it for the first time today and it’s so delicious. I followed other reviewers’ recommendation and added 2 tsp cumin and one tbsp Mexican Oregano. I got bone in pork shoulder that I cut up and put the bone in the pot as well for extra flavor. So so so good!
I found it in the Mexican food section of my market. It’s a big favorite of the Mexican people. It’s delicious!
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.