Instant Pot Pozole Rojo Food

INSTANT POT CHICKEN POZOLE

Steps:

• Set instant pot to "Saute" function ( If cooking on the stovetop see notes)
• Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste. Add chili powder, cumin, salt, oregano and ground chipotle.
• Add chicken, broth and cooked hominy.
• If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors. If you have time, toast them in a dry skillet first to release their oils- or if not just add them in like that.
• Give a good stir and set instant pot to high pressure, for 14 minutes.
• Naturally, release the pressure, and using two forks, shred the chicken.
• Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on "warm", flavors will meld and get better. Leftovers, even better!
• Serve with avocado, lime, jalapeño, shredded cabbage or radish, and sour cream.

INSTANT POT POZOLE ROJO

Steps:

• Preheat the oven to 350 degrees F.
• Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use.
• Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.
• Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.
• Blend the chile mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.
• Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.

INSTANT POT® RED POSOLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
• Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.