Want a shortcut to make Pork Posole? Use your Instant Pot and a couple of other tips to make it in a flash. This is an authentic Instant Pot Posole Recipe that you will reach for again and again.
Pressure Cooker Instant Pot Posole Recipe
What’s the short cut you ask me? Well, two of them. One, I wanted to make something without dried guajillo and ancho chiles because they aren’t sold in every part of the country.
Two, I wanted to see if I could approximate the taste of Pork Posole without creating the sauce with the guajillo/ancho blended sauce which is one additional step. You know how I love “pour it in a pot and go” type of cooking.
In fairness, I do think those shortcuts impact the taste a bit. But, not enough to prevent me from making this again. A Mexican friend, as well as my husband who ate a lot of Pork Posole in Mexico, felt it was authentic enough, so I’ll post it here.
CHECK OUT THESE OTHER INSTANT POT Mexican Recipes. Click here to see other Instant Pot Pork Recipes.
Traditionally, you’d use dried guajillo, dried chiles de arbol and/or dried ancho chilis. You’d heat these in hot water, you’d blend the chilis and the water once the chilis are softened, and that would be your sauce.
I used canned chipotle chilis in adobo sauce to approximate the taste. Be warned, I put in 3 chilis because I wanted it spicy. If you want to go easy on the spice, use only one and see how it tastes to you. You can always add more later.
I also used canned posole in this Instant Pot Posole recipe because I didn’t have dried ones 🙂 And I used pork shoulder (also called pork butt) because it is a cheap cut of meat that is fatty and can be tough, but very tender when pressure cooked.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT POSOLE RECIPE:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
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Super fast, one step Pressure Cooker Mexican Pork Posole recipe is a great dump and cook recipe for your Instant Pot or Pressure cooker.
- 1 pound pork shoulder, cut into bite size cubes
- 1 onion, chopped
- 3-4 cloves garlic
- 25 ounces posole or hominy grits with liquid
- 1-3 canned chipotle chiles in adobo sauce, chopped, and with 1-3 teaspoons of the sauce (about half a small can)
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ancho chile powder
- 1 teaspoon salt
- 3/4 cup water
- 1/4 cup cilantro, chopped
Place all ingredients except cilantro in your Instant Pot, stir well, and set for 30 minutes at High Pressure.
- If you like your hominy to have a little bite, I suggest you put in half the can while cooking so it flavors and thickens a bit, and save the other half to add after cooking. I put all mine in.
- Allow to release pressure naturally, check pork for doneness, check stew for flavor, add chilis or salt as needed, garnish wth cilantro and serve.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.