Instant Pot® Red Posole

Made in an Instant Pot®, this rich red posole features pork shoulder, hominy, and lots of spices and herbs.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 263 Calories

Ingredients

• 1 (4 ounce) can diced green chiles
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 3 cloves garlic, pressed
• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 teaspoon New Mexico chili powder
• 1 (14.5 ounce) can red enchilada sauce
• 1 (15 ounce) can golden hominy, drained
• 0.5 teaspoon ground cumin
• 0.5 teaspoon chipotle chile powder
• 0.33333334326744 cup chopped cilantro

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.

Step 2

Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.