Pozole, a flavorful Mexican stew (or soup), is the perfect recipe to whip up in a pressure cooker for a quick and comforting meal. This pozole recipe will be one you turn to over and over through the cooler seasons and ends up tasting even more delicious the next day.
Traditionally, Mexican pozole is made with pork and hominy. Hominy is basically dried corn kernels that have undergone alkali processing. The hull and germ of the corn are removed in this process and the kernels puff up to almost double their normal size.
For this easy pozole recipe, you can use canned hominy, which can be found at any grocery store carrying Mexican cuisine ingredients.
Other than the pork and hominy, the rest of the pozole ingredients needed are probably ingredients you already have on hand. This includes onion, garlic, chicken broth, and chili powder.
Pozole soup, or stew, can be garnished with your choice of toppings, favorites being diced avocado and fresh cilantro. If you end up with any leftovers, be sure to wrap them up and refrigerate them for the next day. Pozole makes for a yummy lunch to take to work.
Cook time: 50 minutes
Prep time: 10 minutes
- 1 1/4 lbs boneless pork shoulder trimmed of fat and cut into 4-inch pieces
- kosher salt and fresh pepper
- 1 tbsp olive oil divided
- 1 medium white onion chopped
- 4 garlic cloves minced
- 2 tbsp chili powder
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cans hominy drained and rinsed (15 oz. each)
- 4 oz diced avocado for garnish
- fresh cilantro for garnish
- Add salt and pepper to the pork pieces. Turn on the pressure cooker's sauté function and warm half the olive oil in the pot. Add the pork pieces and cook until they're browned on all sides. Temporarily transfer the pork to a plate.
- Heat the remaining oil in the pot, then add the onion, garlic, and chili powder. Stir and cook until the onion is tender and translucent.
- Add the chicken broth and water, stirring the mixture around while using your spoon to scrape up any browned bits from the bottom of the pot.
- Add the pork back into the pot, secure the pressure cooker lid on the top, then set the pressure cooker to high pressure for 45 minutes.
- Release the pressure then remove the lid from the pressure cooker. Remove the pork and set onto a wooden cutting board. Use two forks to shred the pork. Use a spoon to skim off any fat that may have surfaced in the broth. Add the shredded pork back into the pot.
- Add the hominy, stir to combine, and sauté the broth for a few minutes just to warm the hominy. Serve the pozole with a garnish of avocado and fresh cilantro.
Recipe adapted from skinnytaste.com