A hearty soup that is one of Mexican cuisine’s best comfort foods!

For most of us, thinking about Mexican or Latin American cuisine probably conjures up images of tacos or quesadillas. But there is a lot more to Mexican cuisine than that. For example, there is an amazing soup or stew called pozole that has long been a staple of Mexican cuisine and a favorite comfort food for those who know how to make it. By making it in an Instant Pot, you can simplify the cooking process as much as possible while giving yourself a taste of this authentic Mexican soup.
What kinds of flavors can you expect from pozole? Well, the soup is meant to be a little spicy, which is why you’ll find chili powder and other seasonings in it. Pozole also includes pork and vegetables like hominy that give it a distinct taste from other types of spicy soup. This recipe also leaves the door open for a little bit of customization, allowing you to play with the flavors a little bit. With any luck, you’ll create a soup that is good until the last slurp.
Is Instant Pot Pozole Healthy?
Pozole contains several ingredients that add to the nutritional value of the soup. The pork is a good source of protein, while the hominy is a source of fiber and other key nutrients. You can also expect a good dose of potassium, iron, and other minerals from this recipe. Meanwhile, this Instant Pot pozole is fairly low in fat and calories, which is why it’s a good option for most diets.
Spice It Up
As mentioned, there is a lot of customization possible with pozole. The best advice I can give is to add real peppers to the recipe to enhance the spiciness and nutritional value. Green chiles make the most sense for this soup. But jalapeños and poblano peppers can also be good additions to the recipe. It all depends on how spicy you want the soup to be and your personal tastes.
INGREDIENTS
- 1 1/2 pounds pork shoulder, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white hominy, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced radishes (for garnish)
- Lime wedges (for serving)

INSTRUCTIONS
Sauté
Cook onions, garlic, and spices; brown the pork.
Pressure Cook
Combine all ingredients and cook under high pressure.
Serve
Release pressure, adjust seasoning, and garnish.
Devour!

FAQs & Tips
After cooking pozole, allow it to cool and store leftovers in an airtight container. They should stay good in the fridge for 3 or 4 days.
In addition to radishes, some jalapeños, shredded cabbage, and sour cream can all be added to the soup upon serving.

Serving Suggestions
There are several good options as an appetizer or side dish when making pozole. One of the obvious choices is Mexican Rice, although Cilantro Lime Cauliflower Rice can also be a good match. Vegetable side dishes are also a good complement for this soup. Typically, I prefer Grilled Zucchini or Honey-Glazed Carrots. Naturally, salad is another good choice. This can be a traditional green salad or perhaps a Three-Bean Mexican Corn and Black Bean Salad.
If you’re interested in exploring other Mexican dishes, I would recommend starting with this Mexican Keto Ground Beef Casserole or One-Pan Mexican Quinoa. You might also enjoy these Mexican Mini Bell Pepper Nachos.


Instant Pot Pozole
Ingredients
- 1 1/2 pounds pork shoulder cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups low-sodium chicken broth
- 2 15-ounce cans white hominy drained and rinsed
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Sliced radishes for garnish
- Lime wedges for serving
Instructions
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Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, chili powder, oregano, and cumin, and sauté for another minute until fragrant.
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Add the pork shoulder pieces to the pot and season with salt and pepper. Sauté until the pork is browned on all sides.
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Add the chicken broth and hominy to the pot. Stir to combine all the ingredients. Secure the lid of the Instant Pot, set the valve to ‘Sealing’, and cook on high pressure for 45 minutes.
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After cooking, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Open the lid carefully, adjust seasoning if necessary, and serve hot garnished with fresh cilantro, sliced radishes, and lime wedges.
Nutrition
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