Instant Pot® Red Posole

This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.

• 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
• ½ teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 3 cloves garlic, pressed
• ½ teaspoon chipotle chile powder
• ⅓ cup chopped cilantro
• 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

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.