Instant Pot Posole

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recipe by Pamela Ellgen

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    479

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

Inspired by: https://recipes.instantpot.com/recipe/posole/

recipe updated Jun 8, 2020

Ingredients

  • Pork shoulder icon
    Pork shoulder
    681 g (about 2 ¾ cups)
  • Avocado icon
    Avocado
    2 (about 330 g)
  • Lime icon
    Lime
    2 (about 200 g)
  • Cilantro icon
    Cilantro
    1 cup (about 28.8 g)
  • Radish icon
    Radish
    1 cup (about 117.6 g)
  • Canola oil icon
    Canola oil
    2 tbsp (about 27.6 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Chile de árbol icon
    Chile de árbol
    1 tbsp (about 15 g)
  • Ancho chili powder icon
    Ancho chili powder
    1 tbsp (about 7.95 g)
  • Ground cumin icon
    Ground cumin
    2 tsp (about 4.2 g)
  • Dried mexican oregano icon
    Dried mexican oregano
    1 tbsp (about 3.04 g)
  • Sea salt icon
    Sea salt
    ¼ tsp (about 1.62 g)
  • Garlic powder icon
    Garlic powder
    2 tsp (about 5.3 g)
  • Dried onion icon
    Dried onion
    ¼ cup (about 79.2 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Dried hominy icon
    Dried hominy
    2 cups (about 328 g)
  • Chicken broth icon
    Chicken broth
    12 cups (about 2.988 kg)

Tools

  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Work surface

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add canola oil to the inner pot
  3. Add pork shoulder to a clean work surface
  4. Pat dry with paper towels
  5. Season with salt & pepper generously
  6. Transfer pork to inner pot
  7. Sear until browned - approx 10 min
  8. Stir chile de árbol, ancho chili powder, ground cumin, dried mexican oregano, sea salt, garlic powder, dried onion, bay leaves, dried hominy and chicken broth into the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 30 min
  11. Natural release - 15 min
  12. Release pressure -
  13. Serve
  14. Top with avocado, lime, cilantro and radish
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