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pozole

(3 ratings)
kroubedeaux avatar
Blue Ribbon Recipe by
Katrina Roubedeaux
@kroubedeaux
Fresno, CA

My husband loves pozole, but I have always hated making it because it takes so long. When I bought my pressure cooker, I thought of a new way to make it. This semi-homemade recipe was an instant hit in my household!

Blue Ribbon Recipe

Talk about Tender with a capital T! The pressure cooker really cooks this pork, to melt in your mouth perfection. The soup is spicy and garlicky with a hint of tomato flavor. Add a little cheese and cilantro and you have a fiesta in a bowl.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 20 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For pozole

  • 3.5 - 4 lb
    pork carnitas (butt or shoulder); 1-inch cubes
  • 3 Tbsp
    garlic powder with parsley
  • salt and pepper; to taste
  • 1/2 tsp
    seasoning salt
  • 1/2 tsp
    hot Mexican-style chili powder
  • 1/2 tsp
    ground chipotle chili powder
  • 3 Tbsp
    oil
  • 1 md
    yellow onion, diced
  • 2 Tbsp
    chopped garlic
  • 1 28-oz can
    El Pato enchilada sauce (red)
  • 2 29-oz can
    white hominy, drained
  • 5 1/2 c
    beef broth
  • 2 dash
    Worcestershire sauce

How To Make pozole

  • 1
    In a large bowl, mix cubed pork with the dry seasonings until evenly coated.
  • 2
    Heat oil in a large skillet.
  • 3
    In small batches, brown the pork in hot oil. Remove and set aside browned meat.
  • 4
    Sauté onions and chopped garlic in the remaining oil. Add more oil to the skillet if necessary.
  • 5
    Return the brown meat to the skillet and mix with the onions and garlic. Add both cans of drained hominy, and mix.
  • 6
    Next, pour the enchilada sauce then the broth over the meat mixture. Stir the ingredients and bring to a near boil.
  • 7
    Transfer the soup to a large pressure cooker. Cover and lock the pressure cooker according to the manufacturer directions.
  • 8
    Cook at 15 pounds of pressure for 8 minutes. Allow the pressure to come down naturally. If you do not have a pressure cooker, bring the ingredients to a boil then simmer until the meat is tender.
  • 9
    Serve the pozole with the following optional toppings: shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese, and fried corn tortilla strips. My family also enjoys topping it with our chipotle cream sauce (see my recipe).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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