30-60 min6-8 servingsancho chile powder

Posole

By Pamela Ellgen

6-8 Servings

30-60 min

Medium

Recipe Details

Difficulty: Medium

Prep Time: 5 min

Cook Time: 40 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Gluten Free

Yield: 6-8 Servings

Ingredients

1 tablespoon chile de árbol
1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 tablespoon Dried Mexican oregano
1/4 teaspoon sea salt
2 teaspoons dried garlic
1/3 cup dried onion
1 bay leaf
2 cups dried hominy
2 tablespoons canola oil
1 1/2 pounds pork shoulder
Salt and pepper
12 cups chicken broth
1 cup roughly chopped cilantro
1 bunch radishes
2 avocados
2 limes

In the Instant Pot, pork shoulder becomes as tender as if it had been simmered for hours in this classic Mexican soup. The amount of broth may seem like a lot, but it is designed to be a thinner soup. This posole is served with cilantro, radishes, avocado, and lime juice. Jar size: 3 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Select sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the pork shoulder dry with paper towels and season generously with salt and pepper. Sear the pork in the Instant Pot until browned on all sides, about 10 minutes. Add all of the jarred ingredients to the Instant Pot along with the 12 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 30 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
Divide the soup between serving bowls and top with chopped cilantro, sliced radishes, and diced avocado. Finish with a squeeze of lime juice.

Notes

Tip: Dried hominy is similar to dried beans insofar as it is typically soaked and then cooked to rehydrate it. Soaking is not essential, though. And, cooking it in this rich, flavorful broth infuses the grain with flavor.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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