This Instant Pot Pozole Rojo recipe is made with pork, hominy, and spices. It’s a comforting dinner on a cold night and leftovers taste even better the next day, so they’re perfect to pack for lunch!
The Best Instant Pot Pozole Rojo
Pozole is a popular Mexican stew made with hominy and protein. This Instant Pot Pozole Rojo recipe is ever so slightly adapted from Martha Stewart’s new cookbook, One Pot. When I say ever so slightly, all I did was reduce the amount of oil used. We all loved how it turned out; like Chickpea Sweet Potato Stew and Unstuffed Cabbage Bowls it’s an excellent Instant Pot recipe for a chilly night since it’s hearty and comforting without being heavy. I like to serve it with lime juice and avocado for a pop of color!
Why You’ll Love This Instant Pot Pozole
Pozole rojo in the Instant Pot is perfect cold weather food. The pressure cooker makes this cook so much quicker, making it a great weeknight meal.
- 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 chili powder in the broth, the hominy, and the toppings, this pozole rojo recipe 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!
Ingredients You’ll Need
This Instant Pot pozole rojo recipe is made with just a handful of ingredients, all of which should be easy to find. See the recipe card above for exact measurements.
- Boneless Pork Shoulder: Trim off any excess fat and cut it into 4-inch pieces.
- Olive Oil for cooking the pork.
- Onion & Garlic: Aromatics added for extra flavor.
- Chili Powder gives this pozole recipe an added kick.
- Chicken Broth and Water: I always recommend low sodium broth to control the salt level.
- Canned 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 Rojo
The Instant Pot makes this pozole rojo recipe so easy! See the recipe card at the bottom for printable directions.
- Cook the Pork: Season the pork with salt. Press sauté and heat half of the oil, then cook the pork until browned on all sides. Transfer to a plate.
- Cook the Aromatics: Add the remaining oil, onion, garlic, and chili powder to the Instant Pot. Sauté 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.
Pozole Rojo Recipe
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.
Last Step:
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Nutrition
Can You Make This Pozole Rojo on the Stovetop?
Yes, you can definitely make this pozole rojo recipe 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.
Recipe Tips
Here are a few tips for making this Instant Pot pozole rojo 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.
What to Serve With Pozole Rojo
We like to serve pozole topped with avocado and a squeeze of lime. If you want to add other toppings, consider sliced radishes, shredded green cabbage, sliced jalapeños, thinly sliced onion, sour cream, or a splash of hot sauce. Here are a few more accompaniments to try.
Side Dish Ideas for Pozole
Storage
- Refrigerator: Allow the pozole rojo 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.
So easy and delicious! A family favorite. Can’t wait to make this again!
This looks delicious…how can I adapt the recipe to make in a slow cooker ??? Thanks so much
I loved this. I could not shred the pork because of the liquid? I would have had to pull it out to shred? I just didnt and it was fine. I added spinach.
This soup is best enjoyed on the second day after the flavors have had time to develop. The next day it is easy to skim off any solidified fat, reheat, and enjoy. I didn’t love the taste right after making it, which may have been due to the cut of pork I used, but by the following day it was rich and flavourful. I also used white kidney beans instead of hominy. The recipe itself is simple and comes together with little effort.
This was as good as any Pozole I have eaten. It was quick and delicious.
I have loved your recipes for many years, but this time, you have missed the boat for the ingredients to add at the end, it cries out for chopped lettuce, cut up onion and sliced radishes (a Mexican favorite) – even if you don’t like radishes. The extra condiments one person added is a must also, some chili peppers, cumin and Mexican oregano, and lime. (got this recipe from a Mexican cookbook many years ago and have even made this with chicken thighs. Sometimes pork, sometimes, chicken, whatever I have but ALWAYS hominy. My kids love it to this day. Thank you for all your recipes over the years.
If I were cooking this in a slow cooker, is there anything I should do differently? I’m assuming I could look on low for 8 hours and then add the hominy at the end and cook for an additional 30 minutes. Is this correct?
This is a consistent favorite in our household. We garnish it with chopped raw red onion, cilantro, diced avocado and a little sour cream or crema. I don’t use pork shoulder – I always use pork loin roast and it comes out perfect and much more lean (with no need to skim off fat). Thank you for this simple and delicious recipe, Gina.
If you are using ground pork, how long would you cook it in the pressure cooker?
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!
Such Good Flavor! I used Pork Tenderloin vs Pork Shoulder. No shredding. Came out like soup but hubs & me really enjoyed the flavor
So easy and flavorful. My young kids love it deconstructed! For seasonings I half the chili powder, add a tablespoon of cumin, and a teaspoon of oregano. I do add 1 bag of frozen corn in the soup and shredded cabbage and radish on top.
This stew was fantastic. I was new to hominy, and I really liked the flavor. Highly recommend!
My husband has been wanting pozole for awhile now. Thank you, this was easy to make and he loved it.
This is good but needs seasoning. I added seasoning salt, cumin, oregano and cumin to make the broth a little more dimensional.
What is the serving size?
8.5 cups divided by six servings= 1.4cups. So a scant 1.5 cups.
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!! 🙂
I love your comment. Definitely going to try it this way first.
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?
How long did you cook the chicken for? Just the normal IP time?
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.
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!
This is hilarious 😂
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.