Instant Pot® Red Posole recipe

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Ingredients

2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, pressed
1 teaspoon New Mexico chili powder
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5 ounce) can red enchilada sauce
1 (4 ounce) can diced green chiles
⅓ cup chopped cilantro
1 (15 ounce) can golden hominy, drained

Nutrition Info

262.8 calories
carbohydrate: 13.1 g
cholesterol: 63.3 mg
fat: 15.4 g
fiber: 2.5 g
protein: 18 g
saturatedFat: 5.9 g
servingSize: -
sodium: 600.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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.

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