Pozole Rojo in the Instant Pot

Name: Pozole Rojo in the Instant Pot
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 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); radishes, (thinly sliced into rounds); red onions, (diced); cabbage, (shredded); cilantro, (chopped); avocado, (cubed); lime wedges; red pepper flakes; Mexican oregano

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.

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WHAT IS POZOLE?

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.

WHAT YOU NEED TO MAKE THIS RECIPE

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.

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FREQUENTLY ASKED QUESTIONS

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!

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