Instant Pot Pozole Rojo Recipe

Ingredients

• 8 Dried Guajillo Chiles
• 1-2 Dried Ancho Chile
• 4 Garlic Cloves (peeled)
• 1 cup Water (plus more for boiling the chiles)
• 3 pounds Bone in Pork Shoulder ((Use less meat if you have a small pot. See notes about using pork tenderloin))
• 1 tablespoon Salt (Add more if needed once soup is done.)
• 1 Whole White Onion (peeled)
• 2 (25 oz) Cans White Mexican Hominy (drained and rinsed)
• 8-10 cups Water ((I have an 8qt Instant Pot, if yours is smaller, you may need to decrease the amount of meat, hominy, and water))
• Finely shredded Cabbage or Lettuce
• Sliced Radishes
• Chopped Cilantro
• Finely Chopped white onion
• Lime Wedges
• Hot Sauce
• Tostadas, Tortilla Chips, or Bread for Dipping

Instructions

1. 1

   --- Instant Pot (8 quart size) ---

2. 2

   (See below for Pork tenderloin instructions.) Cut the pork shoulder into 4-inch chunks and remove the bone. Place the pork, the bone, a whole onion, salt, and water into the instant pot. Don't go over the Max Fill line. Set the Instant Pot timer to high pressure for 25 minutes.

3. 3

   Use a damp paper towel to wipe any dust from the guajillo and ancho chiles. Remove the stems and shake out some of the seeds. Place them in a bowl or pot with boiling water. Soak for 15 minutes until they are soft.

4. 4

   Remove the soaked chilis and add them to a blender with 1 cup of clean water, and peeled garlic cloves. Blend until smooth. Pour the sauce through a fine mesh strainer and use a spatula to press the red sauce through the strainer.

5. 5

   Once the timer goes off, carefully release the pressure. I do this under my kitchen hood. Open the lid and remove the onion, pork bones, and discard. Skim off any extra fat or grey stuff from the top and edge of the pot.

6. 6

   Add the drained hominy and strained red sauce. You can also taste the broth now and see if more salt is needed. Place the lid back on and cook at high pressure for an additional 5 minutes. Again, make sure it's not above the max fill line, otherwise, remove some liquid.

7. 7

   After the timer goes off, carefully release the pressure again, or have the instant pot on keep warm until you are ready to serve. Taste the broth again and see if more salt is needed. Serve the Pozole in bowls with toppings for guests to add.

8. 8

   --- Stovetop: ---

9. 9

   Cut the pork shoulder into 4-inch chunks and remove the bone. Place the pork, the bone, a whole onion, salt, and 10 cups of water in a pot. Bring to a boil, then simmer on medium-low for about 2 hours or until pork is tender. Skim off any grey stuff or excess fat from the top. *See steps 2 & 3 for red sauce instructions.

10. 10

    Once the pork is tender, add drained hominy and the strained red sauce. Bring back to a boil and reduce the heat to a simmer for about 30 minutes. Taste the broth and add additional salt if needed. Remove the onion and any bones and discard before serving.

11. 11

    You can either leave the pork in chunks or shred some pieces to make it easier to eat. Serve in bowls and have toppings ready.