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A close up of a spoonful of Instant Pot Pozole Rojo over the bowl.

Instant Pot Pozole Rojo

Tressa Jamil
Authentic Instant Pot Pozole Rojo is a rich stew made from tender pork, hominy, and a savory chili-based broth. Pile your bowl high with fresh toppings!
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Mexican
Servings 8 bowls
Calories 385 kcal


For the Pozole:

  • 1 tablespoon avocado oil
  • pounds pork shoulder, cut into 1-inch pieces
  • 1 large white onion, quartered
  • 5 guajillo chilies, stemmed and deseeded, dried
  • 5 ancho chilies, stemmed and deseeded, dried
  • 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 can hominy, 29-ounce, 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


  • 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 and Better Than Bouillon.
  • 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 Bowl | Calories: 385kcal | Carbohydrates: 23g | Protein: 26g | Fat: 21g | Sodium: 387mg | Fiber: 7g | Sugar: 4g
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!