Instant Pot Mexican Pozole Soup Recipe2022-02-05
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.8 g
Trans Fat0.0 g
Unsaturated Fat0.4 g
Instant pot Mexican pozole soup recipe. Mexican Pozole Soup is a delicious, quick, and easy soup recipe with an authentic Mexican flavor. An heirloom recipe for the whole family.
Is Mexican pozole soup vegetarian?
Pozole, which means “hominy” in the Aztec Nahuatl language, is a traditional Mexican soup made with meat and hominy. The dish is usually served with shredded cabbage, diced radishes, chopped onion, and lime wedges.
The dish has been traditionally made with pork and chicken broth but it can also be made vegetarian by using vegetable broth or water.
Mexican pozole soup is not vegetarian because it contains meat broth.
How pozole soup taste and look like?
It is usually served with shredded cabbage, chopped onion, diced radishes, and diced avocado. The soup has a rich flavor with a tangy taste from the lime juice. The texture of the soup will depend on how long it cooks. If cooked for too long then it will have a mushy texture which some people may not prefer.
What is the difference between a Mexican pozole and a Guatemalan pozole?
Pozole is a traditional Mexican dish that consists of a type of corn soup, usually made with pork. It is served with items like lettuce, sliced radishes, scallions, and shredded cabbage.
The Guatemalan version of the dish includes the same ingredients as the Mexican version but also includes other ingredients like chiles and peanuts.
Both dishes are hearty and delicious but they have different ingredients, which make them taste different.
Instant Pot Mexican Pozole Soup Recipe
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- 1/4 cup (60 ml) extra-virgin olive oil
- 1 large yellow onion, peeled and diced
- 1 poblano pepper, seeded and diced
- 4 jalapeno peppers, 2 seeded and diced and roughly chopped
- 3 cloves garlic, peeled and minced
- 4 cups (2 L) low-sodium beef broth
- 1 teaspoon liquid smoke
- 3 cans (15 oz (4560 ml) each white hominy, rinsed and drained
- 2 tablespoons dried oregano
- 1¹⁄³ tablespoons chili powder
- 4 teaspoons seasoned salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds (1.4 kg) pork shoulder, cubed
- 2 bay leaves
- 4 oz (120 g) dried ancho chiles, tops snipped and seeds removed
- For Topping:
- fresh cilantro
- sliced radish
- shredded cabbage
- slice jalapenos
Heat the oil in an electric instant pot turned to saute mode. Add onion, poblano, and 2 diced jalapenos. saute, stirring occasionally, for about 5 minutes, or slightly softened. Stir in minced garlic and saute for a further 1 minute.
Pour in the beef broth, liquid smoke, then add hominy, oregano, chili powder, seasoned salt, cumin, garlic powder, black pepper, and cayenne pepper. Mix well.
Add the pork, bay leaves, and ancho chiles. Do not stir.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Remove and reserve the ancho chilies, then discard bay leaves. Transfer cooked ancho chilies to a food processor. Add 2 cups (500 ml) beef broth from the pot. Process until pureed.
Install a fine-mesh strainer over the cooker and pour in the pureed mixture. Using a wooden spatula, press the puree into the strainer.
Add the diced green chilies. Stir well and allow it to stay for 10 minutes. Ladle the soup into soup bowls. Top with your favorite toppings. Serve hot.