pozole (instant pot)
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We LOVE pozole, but it used to take so long to make. When I bought my instant pot, I experimented about 4 times before I came up with a true one pot method..I hope you enjoy it too..
yield
4 serving(s)
prep time
10 Min
cook time
8 Min
method
Pressure Cooker/Instant Pot
Ingredients For pozole (instant pot)
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1 3/4-2 lbpork carnitas(butt or shoulder roast); 1-inch cubes
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1/2 pkgbolner's fiesta menudo spice mix.
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sprinklemexican oregano
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1 1/2 Tbspoil
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1small yellow onion, diced
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1 Tbspchopped garlic
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28 ozelpato enchilada sauce (red)
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30 ounce canwhite hominy, drained
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4 cbeef broth
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1 dashworcestershire sauce
How To Make pozole (instant pot)
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1In a large bowl, mix cubed pork with the dry ingredients until evenly coated, set aside.
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2Turn a 6-quart instant pot to "SAUTE." Wait until instant pot says "HOT," then pour in oil.
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3Sauté the meat, then remove from pot.
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4Sauté onions and garlic in instant pot.
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5Return the meat to the instant pot with the sautéed onions and garlic. Press "CANCEL," add drained hominy, and mix. Pour in enchilada sauce, then the broth over the meat mixture. Stir.
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6Cover and lock the instant pot, making sure the valve is in the sealing position. Select "MANUAL" and set time for 8 minutes. Once the cook time ends, select "CANCEL." Then move the valve to venting position. Remove lid carefully.
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7Serve the pozole with the following options: Shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese and fried corn tortilla strips..
- 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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