Pozole
Photo by: Evi Abeler
Servings Prep Time
4servings 25minutes
Cook Time
1hour
Servings Prep Time
4servings 25minutes
Cook Time
1hour
Ingredients
  • 1 1/2pounds pork shoulderboneless, trimmed and cut into 3 inch pieces
  • 1 1/2teaspoons oreganodried
  • 1teaspoon saltkosher
  • 1/2teaspoon black pepperfreshly ground
  • 4cloves garlicsmashed
  • 1- 2 jalapeñosseeded, if desired, and quartered
  • 1 white onionlarge, chopped
  • 1pound tomatilloshusks removed and halved
  • 4cups chicken brothlow-sodium
  • 12ounces pale lager beer1 bottle (such as Corona)
  • 1bunch cilantrofresh, divided, including stems
  • 28ounces hominy 1 can rinsed and drained
  • 1/4cup lime juicefresh squeezed
  • Sliced radishesfor serving
  • Diced avocadofor serving
  • Lime wedgesfor serving
Instructions
  1. Turn the Instant Pot on to Sauté. Heat the olive oil. Season the pork with the oregano, salt, and pepper, and cook until browned, about 6 minutes. Transfer to a plate.
  2. Add the garlic, jalapeño, and all but 2 tablespoons of the onion, and cook, stirring occasionally, for 3 minutes.
  3. Add the tomatillos, chicken broth, beer, and one-third of the cilantro. Return the pork to the pot, nesting it in the vegetable mixture. Press Cancel.
  4. Lock the lid. Press Manual and cook on high pressure for 45 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Remove and discard the cilantro from the pot, and transfer the pork to a plate. Add all but 1⁄2 cup of the remaining cilantro and, using a handheld immersion blender (or a regular blender), purée the soup.
  6. Using 2 forks, break the pork into smaller pieces. Add the pork and hominy to the pot. Turn the pot on to Sauté and cook until the hominy is tender, about 3 minutes. Stir in the lime juice.
  7. Divide among bowls. Top with radishes, avocado, the reserved onion, and the reserved 1⁄2 cup cilantro (thick stems discarded). Serve with lime wedges for squeezing. Enjoy!