Instant Pot Classic Pozole Recipe
2020-08-05- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 10
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
228 -
Fat
11 g -
Polysaturated Fat
1.288 g -
Saturated fat
3.7 g -
Cholesterol
48 mg -
Sodium
478 mg -
Carbohydrate
15.1 g -
Fiber
1.4 g -
Sugars
4.3 g -
Protein
16.2 g
Instant pot classic pozole recipe. This is spicy Mexican stew with dried pozole, chicken broth, and thighs. This stew is much more delicious if you try to prepare it in a pressure cooker. Are you looking for more easy, quick and delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Classic Pozole (Pork)
Substitute 1 pound (480 g) boneless pork ribs for the chicken thighs. Cut cooked meat into cubes and serve.
Classic Pozole (Lamb)
Substitute 3/4 pound (360 g) cubed lamb shoulder for the chicken thighs.
How to Prepare a Dried Pozole for Classic Posole Recipe
Ingredients: 2 cups (500 ml) dried hominy, soaked and drained well, 1 tablespoon (15 ml) sea salt, 6 cups (1.5 L) water
Instructions: In 6-quart (6 L) instant pot, combine the pozole, salt, and water. Stir well. Close the pot and lock the lid. Set the pressure to high heat. Set the timer at for 60 minutes. Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Drain cooked pozole, then rinse under cold running water.
Instant Pot Classic Pozole Recipe
Ingredients
- 2-3 red chilies, rinsed and stems removed
- 1 cup (250 ml) hot water
- 1½ cups (375 ml) dried posole, drained and rinsed
- 6 cups (1.5 L) chicken broth
- 4 skinless chicken thighs
- 4 cloves garlic, peeled
- 1½ teaspoons dried oregano
- sea salt and freshly ground black pepper, to taste
- For Topping:
- fresh shredded lettuce
- cubed avocado
- chopped radish
Method
Step 1
In a blender, combine chilies and hot water. Blend until smooth, then pour the sauce into 5-8-quart (5-8 L) pressure cooker. Add the posole, chicken broth, chicken thighs, garlic, and oregano. Stir well to combine.
Step 2
Close the pot and lock the lid. Set the heat to high pressure. Set the timer to cook for 60 minutes.
Step 3
Turn off the instant pot. Using the Natural Release method, bring pressure to normal. Unlock and open the lid. Stir in the lime juice, then season with salt and black pepper.
Step 4
Pour into soup bowls. Serve warm with toppings.
