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Instant Pot Red Posole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Savor the bold flavors of Instant Pot red posole with tender pork, hominy, and a blend of aromatic herbs and spices in a hearty, brothy soup.
Ingredients:
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, pressed
  • 1 teaspoon New Mexico chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon chipotle chile powder
  • 0.5 teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 0.33333334326744 cup chopped cilantro
  • 1 (15 ounce) can golden hominy, drained
Instructions:
  • In a large bowl, mix together pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin; set aside.
  • Preheat a multi-functional pressure cooker (like Instant Pot) on Sauté mode. Add olive oil and brown the pork mixture in batches until golden, about 5 minutes per batch. Turn off the cooker.
  • Combine broth, enchilada sauce, green chiles, and cilantro in the pot and mix well. Seal the lid tightly, select high pressure, and set the timer for 20 minutes following the manufacturer's instructions. Let pressure build for 10 to 15 minutes.
  • Let pressure naturally release for 10 to 40 minutes following the manufacturer's instructions. Open the lid, then stir in the hominy until well combined.

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