Authentic pozole rojo is a rich stew comprised of tender pork, hominy, and a savory broth made using a variety of chilis. Pile your bowl high with fresh toppings like radishes, cilantro, cabbage, onions, and Mexican oregano.
Pozole in the Instant Pot
Equipment
Ingredients
For the Pozole:
- 1 tablespoon avocado oil
- 2½ pounds pork shoulder, cut into 1-inch pieces
- 1 large white onion, quartered
- 5 guajillo chilies, dried
- 5 ancho chilies, dried
- ¼ can chipotle en adobo
- 1 tablespoon Chicken Better Than Bouillon
- 6 cups water
- 2 teaspoons cumin, ground
- 1 tablespoon Mexican oregano
- 2 bay leaves
- 1 garlic head, cut off, and discard the top third, leaving the head intact
- 1-29oz. can hominy, drained, and rinsed
For the Garnish:
- radishes, thinly sliced into rounds
- red onions, diced
- cabbage, shredded
- cilantro, chopped
- avocado, cubed
- lime wedges
- red pepper flakes
- Mexican oregano
Instructions
- 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.
Nutrition
WHAT YOU NEED TO MAKE THIS RECIPE
- Avocado Oil: Sear the pork using avocado oil for maximum flavor.
- Pork Butt or Shoulder: A 2½ pound pork shoulder feeds my family and extended family with leftovers.
- Chilies: I use canned chipotle in adobo sauce, dried ancho, and guajillo chilies; chilies lend pozole rojo its vibrant color.
- 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.
- Onion: Blistered onion deeply flavors the broth.
- Spices: Cumin, Mexican oregano, and bay leaves highlight the flavor of the pork and chilies.
- Garlic Head: I use a whole head of garlic whisked in at the very end.
- Hominy: I use canned hominy. If you decide to use dried hominy, be sure to set aside time to prepare it.
- Garnish: Pozole is all about the garnishes, at least for me; make the stew your own with a variety of toppings. I use radishes, red onion, cabbage, cilantro, lime wedges, avocado, red pepper flakes, and Mexican oregano.
HOW TO MAKE POZOLE ROJO
STEP 1
Warm oil in an Instant Pot on saute mode until it begins to smoke.
STEP 2
Add the pork in a single layer and let it brown for 3-4 minutes. Repeat with the remaining pork, and set it aside.
STEP 3
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.
STEP 4
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.
STEP 5
Using tongs, retrieve the garlic head from the broth. Squeeze the garlic head to release the cloves into the broth, and whisk to combine.
STEP 6
Garnish with red radish, red onion, cabbage, cilantro, lime wedges, avocado, chili flakes, cotija cheese, and Mexican oregano. Serve with corn tostadas.
FREQUENTLY ASKED QUESTIONS
What is pozole?
It’s a cross between a soup and a stew and most often includes pork and hominy. Other versions include chicken as the main ingredient. There are three types of pozole meant to reflect the colors of the Mexican flag. Pozole rojo like this one is red, pozole blanco (white), and pozole verde (green).
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!