Instant Pot Pozole Rojo

Instant Pot Pozole Rojo
Food Network
Prep Time
3h 20 min
8 servings

In Mexican pozolerias you’re given the choice of 8 to 12 different toppings and every person can customize their bowls. Put out a selection of garnishes and let your guests do the same.



ounce guajillo or dried New Mexico chiles (about 12), stemmed and seeded
ounce ancho chiles (about 4), stemmed and seeded
ounce cascabel chile (about 5) stemmed and seeded
tbsp vegetable oil
lbs boneless pork shoulder
tbsp dried oregano, preferably Mexican, plus more for serving
tsp whole black peppercorns
head garlic (about 20 cloves), separated and peeled
whole cloves
white onion, sliced, plus chopped white onion, for serving
Kosher salt
1 14-to-16
oz bag dry hominy (pozole), picked through and rinsed
bunch fresh cilantro, plus additional leaves, for serving
bunch fresh mint
bay leaf
Thinly sliced cabbage, thinly sliced radishes, fried tortilla strips, crumbled queso fresco, crema and lime wedges, for serving



Special equipment: a 6- or 8-quart Instant Pot® multi-cooker. Cook’s Note: Settings may vary on your Instant Pot® depending on the model.

Step 1

Preheat the oven to 350ºF.

Step 2

Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use. (Toasting the chiles in the oven instead of the multicooker saves about 20 minutes. But if you really don’t want to turn on your oven, you can toast the chiles — two at a time — in the multicooker on high saute until they smell toasted, nutty and fragrant, about 30 seconds per side.)

Step 3

Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook’s Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.

Step 4

Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.

Step 5

Blend the chile mixture in a blender until completely smooth. (When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)

Step 6

Transfer mixture back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.

Step 7

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.

Step 8

After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.

Step 9

Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.

Step 10

Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.

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