No Brainer Pork Pozole


  • 1 1/2 pounds boneless pork shoulder
  • 1 can (29-ounces) hominy
  • 1 1/2 cups chicken broth
  • 1 medium yellow or white onion
  • 1 can (10-ounce) hot or mild diced tomatoes and green chiles
  • 1 can (4 1/2-ounce)hot or mild diced green chiles
  • 2 tbsp pure chile powder
  • 3 medium garlic cloves
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup loosely packed
  • Stir the pork, hominy, broth, onion, canned tomatoes and chiles, the canned green chiles, chile powder, garlic, cumin, and oregano in the insert set in a 5-, 6-, or 8-quart Instant Pot until well combined. Lock the lid onto the cooker.
  • MAX Model: Set to Pressure Cook on MAX pressure for 25 Minutes.

    Pressure Cooking with other models: Set to Pressure Cook/Manual on High Pressure for 30 Minutes.

    Slow-cook Function: Set to Slow Cook on High for 3 hours.
  • When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 40 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker. Stir in the cilantro. Set the lid askew over the pot and set it aside for 5 minutes to blend the flavors. Stir again and serve warm.
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