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
Servings Prep Time
6-8Servings 5minutes
Cook Time
Servings Prep Time
6-8Servings 5minutes
Cook Time
Dry ingredients
  • 1tablespoon chile de árbol
  • 1tablespoon ancho chile powder
  • 2teaspoons ground cumin
  • 1tablespoon Dried Mexican oregano
  • 1/4teaspoon sea salt
  • 2teaspoons dried garlic
  • 1/3cup dried onion
  • 1 bay leaf
  • 2cups dried hominy
For cooking and serving
  • 2tablespoons canola oil
  • 1 1/2pounds pork shouldercut into 2-inch pieces
  • Salt and pepper
  • 12cups chicken broth
  • 1cup roughly chopped cilantroto serve
  • 1 bunch radishesthinly sliced, to serve
  • 2 avocadosdiced, to serve
  • 2 limescut into wedges, to serve
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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.
To Serve:
  1. Divide the soup between serving bowls and top with chopped cilantro, sliced radishes, and diced avocado. Finish with a squeeze of lime juice.
Recipe 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.