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Pozole Rojo in the Instant Pot

Pozole Rojo – Authentic Pozole Rojo is a rich stew made from tender pork, hominy, and a savory chili-based broth. Pile your bowl high with fresh toppings like radishes, cilantro, cabbage, onions, and Mexican oregano. 


Pozole is a cross between a soup and a stew and most often includes pork and hominy; other versions feature chicken or leftover turkey. There are three types of pozole, each one reflecting the colors on the Mexican flag. Pozole Rojo has a red broth, the broth for Pozole Blanco is white, and Pozole Verde’s broth is green.


  • Avocado Oil: Sear the pork with avocado oil.
  • Pork: A 2½ pound pork shoulder feeds my family and extended family with leftovers.
  • Chilies: I use a combination of chili to create vibrant, red broth, including canned chipotle in adobo sauce, dried ancho chili, and guajillo chilies.
  • Better Than Bouillon: I use Better Than Bouillon and water in place of stock. It’s flavorful, easy, and something I always keep in my pantry. You can use store-bought chicken broth if you prefer.
  • Onion: Blistered onion deeply flavors the broth.
  • Spices: Season our pozole recipe with cumin, Mexican oregano, and bay leaves to highlight the pork and chilies.
  • Garlic Head: I use a whole head of garlic; it’s whisked in at the end to flavor the broth.
  • Hominy: Canned hominy takes some of the work out of the pozole; if you decide to use dried hominy, set aside time to prepare it.
  • Garnish: Pozole is all about toppings, at least for me; make the stew your own with a variety of toppings like radishes, red onion, cabbage, cilantro, lime wedges, avocado, red pepper flakes, and Mexican oregano.


If you love this recipe, we hope you will try one of these Mexican-inspired meals! 


Is it called pozole or posole?

I grew up in Arizona hearing it called pozole, but some refer to it as posole. The posole spelling is commonly used in the United States.

Can I make a vegetarian pozole? What about vegan pozole?

I make pozole for most of our holiday meals, and I often prepare pozole with hominy as the main ingredient since my sister is a vegetarian. Here are some substitutions to consider to make it vegetarian and vegan-friendly.
• Use Vegetable Better Than Bouillon.
• In place of meat, double the hominy, using 2 – 29 oz cans instead, or add mushrooms, jackfruit, chickpeas, poblano peppers, pinto beans, and corn.

Can I freeze this stew?

You sure can. First, allow the stew to cool completely, then add it to a freezer-safe bag or container. Pozole can freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm the stew on the stovetop, prepare your toppings, and enjoy!


A single serving of pozole rojo garnished with fresh cilantro and red onion.

Pozole Rojo in the Instant Pot

Tressa Jamil
Authentic Pozole Rojo is a rich stew made from tender pork, hominy, and a savory chili-based broth. Pile your bowl high with fresh toppings like radishes, cilantro, cabbage, onions, and Mexican oregano. 
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Mexican
Servings 8 bowls
Calories 385 kcal


For the Pozole:

For the Garnish:

  • radishes, thinly sliced into rounds
  • red onions, diced
  • cabbage, shredded
  • cilantro, chopped
  • avocado, cubed
  • lime wedges
  • red pepper flakes
  • Mexican oregano


  • Warm oil in an Instant Pot on saute mode until it begins to smoke.
  • Add the pork in a single layer and let it brown for 3-4 minutes. Repeat with the remaining pork, and set it aside. 
  • Next, add the onions, guajillo chilies, and ancho chilies. Cook until they blister, then add them to a food processor or blender along with water, Better Than Bouillon, and chipotles en adobo.
  • Add the remaining ingredients, chili mixture, and pork; stir to incorporate. Secure the lid on the Instant Pot  and cook on manual high pressure for 50 minutes with quick release.
  • Using tongs, retrieve the garlic head from the broth. Squeeze the garlic head to release the cloves into the broth, and whisk to combine.
  • Garnish with red radish, red onion, cabbage, cilantro, lime wedges, avocado, chili flakes, cotija cheese, and Mexican oregano. Serve with corn tostadas.


Serving: 1 BowlCalories: 385kcalCarbohydrates: 23gProtein: 26gFat: 21gSodium: 387mgFiber: 7gSugar: 4g
Keyword instant pot pozole, pozole rojo
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating


Sunday 18th of September 2022

I found this recipe on your chili recipes page and oh my gosh, this is so good!

Tressa Jamil

Sunday 18th of September 2022

I am so glad it was a hit, Megan!