Thursday, March 22, 2018

Instant Pot Chipotle Pozole Recipe

Snow on the first Day of Spring, a husband with a cold, and a busy concert week rehearsal schedule requires comfort food.

But making dinner has to be quick because I have rehearsals almost every day this week.
And if it could be a soup or a stew my ailing husband would be most appreciative. Poor guy!


Our Kitchen MVP, the Instant Pot, came though with a fantastic 30 minute meal – Chipotle Pozole, a filling pork and hominy dish that almost made me late to practice because I couldn’t leave the house without a big second helping. So good!

30 Minute Meal: Mexican Pork and Hominy Soup

You can use just about any cut of pork you have on hand to make pozole. Some recipes insist you use pork shoulder, others pork ribs, and still others leg or shank.


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I am using a section of pork roast and because I didn’t think ahead, I cooked it in the Instant Pot still mostly frozen which is why I shredded the meat instead of cubing it.

  • Budget Tip 1: Cut and freeze sections of a sale pork roast into smaller sections to use in stir frys and meat-as-a-condiment recipes like this one.

  • Budget Tip 2: Shredding the meat instead of cubing it and adding extra grains and vegetables will let you stretch the servings of this meal a little bit more if you need to and your family will never know!

You will need the following ingredients:


1 30 Ounce can of drained hominy

1 1/2 pounds of pork – use whatever cut you like pork butt, pork shank, pork ribs, pork roast, pork whatever

Olive oil

1 Diced onion

3 Minced garlic cloves – or more or less depending up on how much you like garlic

1/4 Cup of red wine 

1 28 Ounce can of diced tomatoes

1/4 Teaspoon of cumin

1 Tablespoon of dried cilantro (or 2 tablespoons of fresh cilantro)

1 1/2 Teaspoons of salt

1 Small can of chipotle peppers in adobo sauce

 

 Step by Step How to Cook this Recipe


1. Cover the bottom of the Instant Pot with olive oil and brown the pork, onions and garlic on the Saute setting until the meat is brown on all sides and the onions are translucent.

In my case it was brown but still frozen and that’s OK. The Instant Pot will pressure cook frozen meat to readiness in the same amount of time as thawed meat.

2. Pour the wine into the Instant Pot and give it a stir with a spoon. Allow the wine to simmer for about 3 minutes before you add the rest of the ingredients in Step 4.

3. Stir the tomatoes, cumin, cilantro, and salt into the Instant Pot mix.


4. Slice and add 1 chopped chipotle pepper in sauce to the mix. You can add the entire can if you like things spicy. I’m a wuss and that’s why I use only one pepper.

5. Lock the lid on Instant Pot, select the Manual setting and pressure cook the stew on High for 30 minutes.

6. Allow the pressure to release naturally from the Instant Pot for 10 to 15 minutes after it has finished cooking.

7. Remove the pork from the Instant Pot and shred the roast with two forks. Return the shredded pork to the Instant Pot.
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