Instant Pot Pozole

Instant Pot Pozole

from dinnersdishesanddesserts.com
75 min

Instant Pot Pozole - a simple and comforting pozole recipe you can make in no time. It is super easy to make, loaded with flavor and a great Mexican inspired dinner.

Ingredients

  • 1 1/2 pounds pork shoulder, cut into 2 inch cubes
  • 8 cups chicken broth, (low sodium)
  • 1 Tablespoons olive oil
  • 2 poblano peppers
  • 1 pound tomatillos, husks removed
  • 2 jalapenos, (seeded if you like mild)
  • salt and pepper to taste
  • 1 bunch cilantro
  • 1 Tablespoon dried oregano
  • 2 (25 oz) can hominy, drained

Directions

  1. 1

    Preheat oven to 425º F.

  2. 2

    Toss poblano peppers, jalapeno peppers, and tomatillos with olive oil and season with salt and pepper. Place in a hot oven and roast for about 25 minutes until they start to char.

  3. 3

    Remove from the oven and cut off the stem and remove the seeds from the peppers. Pour the peppers and tomatillos into a blender or food processor. Add cilantro and oregano and process until mixture is smooth.

  4. 4

    To the pot Instant Pot add all of the ingredients, close the lid and make sure the vent is closed. Cook under high pressure for 45 minutes.

  5. 5

    Let the pressure cooker naturally release for 15 minutes before using the quick release to unlock it.

  6. 6

    Shred the pork and add back to the soup. Stir everything until it is evenly distributed.

  7. 7

    Serve with your desired toppings.