Pork and Hominy Stew (Posole)
I used a few different shortcuts in this posole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house.
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 1pound pork shouldercut into bite-size cubes
  • 1 yellow onionchopped
  • 25oz hominy1 can undrained
  • 3/4cup Water
  • 3 – 4cloves garlicchopped
  • 1 – 3canned chipotle chiles in adobochopped, with 1 to 2 teaspoons adobo sauce from the can (about 1/2 small can)
  • 2tsp ancho chile powderplus more if needed
  • 2tsp ground cumin
  • 1tsp dried oregano
  • 1tsp saltplus more if needed
  • 1/4cup fresh cilantrofor garnish
  1. In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
  3. Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve.
Recipe Notes

NOTE: If you like your hominy more al dente, I suggest you put in half the can while cooking so it flavors and thickens the stew a bit, and save the other half to add after cooking.