Instant Pot Posole Rojo

Printable Version: https://thaicaliente.com/instant-pot-posole-rojo-guadalajara-style/

INGREDIENTS

Posole:
2-3 lbs Pork Loin cut into 2 in chunks. Use less meat if you have a small pot.
1 Tbsp Salt Add more if needed once soup is done.
1 Whole White Onion peeled and stems removed.
2 25 oz Cans White Mexican Hominy Drained and Rinsed
6 Dried Mexican Chilies Guajillo or California chilies
2-4 Garlic Cloves Left whole and Peeled
2 Roma Tomatoes Halved
Water Enough water to cover pork in the instant pot or Stove top pot.
Toppings:
Finely shredded Cabbage
Sliced Radishes
chopped Cilantro
Finely chopped white onion
Lime Wedges
Hot Sauce
Tostadas, Tortilla Chips, or Bread for Dipping

INSTRUCTIONS

Blended Red Sauce
begin by making the red sauce first. acquire the dried chilies, remove the stems, and shake out some of the seeds. Then put them in a bowl or pot with boiling water. Soak for 15 minutes until they are soft.
Remove the soaked chilies and add to a blender with 1 cup of clean water, whole cloves of garlic, and tomatoes. Blend until smooth about 1 minute. Pour mixture through a fine mesh strainer to take out any big chunks or seeds that are left.
Tip- Use a spatula to press the red sauce through the strainer faster.
Instant Pot (8 quart size)
cut Pork into 2 in chunks and put in the Instant Pot with all the ingredients: Drained hominy, whole onion, strained red sauce, salt, and water. I added water until it reached the Max Fill line. Set timer on Instant Pot for 25 minutes and allow pressure to release naturally for 15 minutes. Open the lid, remove onion and discard. Taste broth and add additional salt if needed.
You can either leave the pork in chunks or shred some pieces to make it easier to eat. Serve in bowls and have toppings ready.
Stovetop:
cut into 2 in chunks and put in a big pot on the stove. Add about 8-10 cups of water (or however big your pot is). Add a whole peeled onion, salt, and cover with lid. Bring to a boil, then simmer on medium low for about 1 hour or until pork is tender.
After an hour of the pork simmering, add both cans of drained hominy and the strained red sauce. Bring back to a boil and reduce heat to simmer for about 30 minutes, or until the pork is tender, and the hominy is softened.
Taste the broth and add additional salt if needed.
You can either leave the pork in chunks or shred some pieces to make it easier to eat. Serve in bowls and have toppings ready.
NOTES
If you want to use Pork Shoulder, then you’ll need to do 2 cycles in the Instant Pot. First cycle is with the chopped pork, salt, water, and onion. Cook on high pressure for 25 minutes. Once done, add the Hominy and Red Sauce. Cook on high pressure for an additional 10 minutes.
Stove Top Method for Pork Shoulder- Add chopped pork to a big pot with water, onion, and bring to a boil. Allow to simmer for 1 to 1.5 hours, or until the pork is tender. Then add hominy, red sauce, salt, and simmer on a low boil for 30 minutes.

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