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A single serving of pozole rojo garnished with fresh cilantro, onion, cabbage, and radish.

Pozole in the Instant Pot

Tressa Jamil
Mexican pozole rojo is a hearty soup comprised of tender pork and filling hominy, simmered in a flavorful chili broth and garnished with fresh toppings. 
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
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