Pressure Cooker Pozole
Transform your dinner table with this vibrant and hearty Pressure Cooker Pozole, a traditional Mexican stew reimagined for busy kitchens. This recipe combines tender, seasoned pork shoulder with the smoky depth of guajillo and ancho chiles, creating a bold, aromatic broth that's perfectly offset by the earthy sweetness of hominy. The pressure cooker effortlessly infuses each ingredient with rich, authentic flavors in just 40 minutes of cook time, making it ideal for weeknights or casual entertaining. Topped with fresh garnishes like crisp cabbage, zesty radishes, cilantro, and a squeeze of lime, this pozole is as visually stunning as it is delicious. Perfect for satisfying cravings for a comforting, flavorful meal that’s both effortless and deeply satisfying.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 2-inch cubes)
- 2 15-ounce cans hominy (drained and rinsed)
- 5 units dried guajillo chiles (stemmed and seeded)
- 2 units dried ancho chiles (stemmed and seeded)
- 1 medium yellow onion (chopped)
- 4 units garlic cloves (minced)
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 whole lime lime wedges (for serving)
- 1 cup shredded cabbage (for garnish)
- 4 units radishes (thinly sliced, for garnish)
- 0.25 cup cilantro leaves (for garnish)
Instructions
Set the pressure cooker to sauté mode. Add the vegetable oil and allow it to heat up.
Season the pork shoulder cubes with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the pork to the pressure cooker in batches, searing on all sides until browned, about 2-3 minutes per side. Remove the browned pork and set aside.
Add the chopped onion and minced garlic to the pressure cooker. Sauté for 2-3 minutes until softened and aromatic.
Turn off sauté mode. Add the guajillo chiles, ancho chiles, cumin, and oregano to the pot. Pour in 2 cups of chicken broth to deglaze the bottom of the pressure cooker, scraping up any browned bits.
Carefully transfer the chile mixture to a blender. Blend until smooth, then strain the mixture back into the pressure cooker to remove any solids.
Return the seared pork to the pressure cooker. Add the hominy, the remaining 4 cups of chicken broth, and 1 teaspoon of salt. Stir to combine.
Lock the pressure cooker lid and set to high pressure for 30 minutes. Once the cooking time is done, allow the pressure to naturally release for 10 minutes, then perform a quick release to let out any remaining pressure.
Open the lid and taste the pozole. Adjust the seasoning with additional salt if needed.
Serve hot in bowls. Garnish with shredded cabbage, sliced radishes, cilantro leaves, and lime wedges. Enjoy!
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 8657 mg | 376% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 27.5 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5373 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
