PRESSURE COOKER POSOLE
Provided by Barbara Schieving
Time 20m
Number Of Ingredients 17
Steps:
- Add the posole to the pot. Cover with water to the "maximum" line. Pressure cook on "beans" setting medium (about 15 minutes) or about 15 minutes if doing it on the cook top. Do a natural release for about 5 minutes, then release the pressure. Drain posole, and set aside. It should be tender but firm. Rinse and dry the pot. Brown pork cubes with chopped onion, garlic, and cumin on the saute or browning setting (medium-high on cook top). Whisk red chile powder into the chicken broth/stock. Add to the pot along with the beer (if using), Mexican oregano, bay leaves, salt, and pepper. Note: This amount goes right to the maximum fill line of my 6 quart pressure cooker. Set to the "stew" setting or on the cook top for about 20 minutes. While the pork cooks, prepare the garnishes. Do a natural pressure release. Add the posole into the pot with the tender pork. Stir to combine. Ladle the posole into bowls, and top with preferred garnishes. Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 31 grams fat, Fiber 5 grams fiber, Protein 43 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1473 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
INSTANT POT POZOLE ROJO
In Mexican pozolerias you're given the choice of 8 to 12 different toppings and every person can customize their bowls. Put out a selection of garnishes and let your guests do the same.
Provided by Food Network Kitchen
Time 3h20m
Yield 8 servings
Number Of Ingredients 16
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
This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.1 g, Cholesterol 63.3 mg, Fat 15.4 g, Fiber 2.5 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 600.7 mg, Sugar 1.5 g
INSTANT POT CHICKEN POZOLE
A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free!
Provided by Sylvia Fountaine
Categories soup
Time 30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 2 cups, Calories 319 calories, Sugar 4.8 g, Sodium 566.8 mg, Fat 10 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 4.6 g, Protein 32.6 g, Cholesterol 142 mg
PRESSURE COOKER CHIPOTLE CHICKEN POZOLE
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
- Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
- Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
- Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
- Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams
INSTANT POT CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
- Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
- Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.
INSTANT POT® VEGETARIAN POZOLE
Pozole used to take me hours to make and something I could only do on the weekends when time allowed. Red pozole is traditionally made with pork but I've never loved it, so I came up with a vegetarian version and in my Instant Pot® so that I could have it any day of the week. Don't forget the toppings! I suggest cubed avocado, sliced radish, shredded cabbage, and lime wedges.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.
- Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 52.6 g, Cholesterol 17 mg, Fat 11.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 3.9 g, Sodium 1057.4 mg, Sugar 3.5 g
EASY RED POSOLE FOR THE PRESSURE COOKER OR CROCK POT
This easy red posole recipe can be made using a pressure cooker or crock pot.
Provided by FoodLove.com
Categories Soup
Number Of Ingredients 20
Steps:
- Set an electric pressure cooker on the saute setting and add the oil. When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Saute until meat is browned, about 10 minutes. Turn off heat.
- Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place the lid on the pressure cooker and cook using the soup setting, or cook on high pressure for 15 minutes. Release pressure using a natural pressure release.
- When pressure is released, remove the lid and add the hominy. Select the saute setting and simmer the soup for 10 minutes to heat through. Add the lime juice and cilantro.
- (Optional) Saute the pork, onions and seasonings as directed above, using a heavy-bottomed pot. Transfer to slow cooker.
- Add enchilada sauce, green chiles and chicken stock, and stir. Cook on low 6-8 hours.
- Add hominy and cook an additional 30 minutes until heated through. Add lime juice and cilantro.
Nutrition Facts : Calories 299 kcal, Carbohydrate 21 g, Protein 23 g, Fat 13 g, Fiber 3 g, ServingSize 1 serving
RED POSOLE WITH PORK
Posole is not just a soup, it's an event: a big hearty bowl of goodness, sumptuous and filling, and totally worth the effort of a couple of extra steps. The bones are essential; use bigger ones so they are easier to handle at the end. I like to cook a bone-in pork shoulder for this and use the big blade bone. The pork hock adds subtle smoky notes, while the beef bones or oxtails add to the soup's complexity. Frying the chile puree improves the flavor of the soup, so don't skip this step.
Provided by The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Categories Main Course
Yield 4-6 serving
Number Of Ingredients 25
Steps:
- Press Sauté-normal/medium on the Instant Pot and heat the 1 teaspoon oil. Add the guajillo, California, and árbol chiles and cook, stirring occasionally, for about 3 minutes, until fragrant. Press Cancel.
- Transfer the chiles to a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles have softened, then pour off and discard the water.
- Add onion, garlic, cumin, oregano, salt, peppercorns, and 1/2 cup of the broth to the blender. Puree until very smooth, scraping down the blender as needed.
- Press Sauté-normal/medium on the Instant Pot and heat the remaining 1 tablespoon oil. Add the chile puree and cook, stirring occasionally, for about 5 minutes, until thickened and slightly darkened; be careful not to burn the puree. Press Cancel.
- Place the pork and beef bones and the pork hock in the pot. Arrange the pork shoulder pieces evenly on top. Pour the hominy and its liquid over the meat, then pour in the remaining 5 cups broth.
- Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.
- When the cooking program is complete, perform a quick pressure release by moving the Pressure Release handle to Venting. Press the Keep Warm setting.
- Open the pot. Using tongs, transfer the bones and the pork hock to a plate; leave the pork shoulder in the pot. When cool enough to handle, remove any meat from the bones and hock, shredding it into bite-size pieces. Add the meat back to the pot; discard the skin and bones.
- Using a spoon, skim off and discard as much fat as possible from the surface of the posole. Using the tongs, transfer the pieces of pork shoulder to a cutting board, chop them into 1-inch pieces, and return to the pot. Taste and adjust the seasoning with salt and pepper if needed. Ladle the posole into warmed bowls and serve right away with the cabbage, hot sauce, lime wedges, onion, cilantro, warmed tortillas, oregano (if using), and radishes (if using) on the side.
INSTANT POT RED POSOLE (POZOLE)
The Instant Pot plus a secret ingredient makes this red posole ultra simple. Fall in love with this spicy, savory Mexican classic!
Provided by Marsha Maxwell
Categories Soups & Stews
Time 1h30m
Number Of Ingredients 20
Steps:
- Press the sauté button on the Instant Pot, then press the "adjust" button to select high heat ("More"). Add the oil.
- When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Sauté until meat is browned, about 10 minutes. Turn off heat.
- Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place and secure the lid on the Instant Pot. Press the soup button.
- At the end of the Instant Pot soup cycle, let the pressure release naturally for 15-20 minutes, then use the pressure release valve to release remaining pressure.
- When pressure is released, remove the lid and add the hominy. Select the sauté setting and simmer the soup for a few minutes just to heat through. Add the lime juice and cilantro.
- Serve your red posole with fresh toppings.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 299 kcal, Carbohydrate 21 g, Protein 23 g, Fat 13 g, Fiber 3 g
PRESSURE COOKER BUTTERNUT SQUASH POZOLE
Buttery squash in a rich chile-seasoned tomato broth, with creamy pinto beans and hominy corn, all enlivened with an array of colorful garnishes, this healthy Mexican-inspired vegetarian butternut squash pozole is bursting with spicy flavor and toothy texture! Perfect for family or parties.
Provided by Letty | @lettyskitchen
Categories Main Course Soup
Time 45m
Number Of Ingredients 19
Steps:
- Heat the olive oil in the pressure cooker over medium heat. If using the Instant Pot, press the Sauté button. Add the onion and garlic and cook until the onions are soft and translucent.
- Break the top stem from the chiles and discard. Shake away any seeds that fall easily out of the chiles, but don't fuss getting them all out. Rinse the whole chiles and add them to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano. Close the lid.
- Using the Instant Pot, set the top valve to Sealing. Press Cancel and then press Manual. Adjust the time for 5 minutes. Using the stovetop pressure cooker, bring to pressure and cook 5 minutes.
- With the Instant Pot, let the pressure release naturally for 10 minutes, then turn the top valve to Venting to release the rest of the pressure. For stovetop pressure cookers, remove from heat and let the pressure release naturally for 10 minutes, then run cold water over the lid to release any remaining pressure.
- While the pozole simmers prepare the add-ins, including lime wedges. Arrange everything in separate bowls, so, at the table everyone can add the condiments to suit their own taste.
- Carefully remove the chiles from the soup. Discard the chiles. Adjust the seasoning to your taste with salt and red pepper flakes.
- Ladle the pozole into large bowls. At the table, let everyone squeeze a lime wedge or two into their bowl and garnish as they wish, with cilantro, pumpkin seeds, radishes, and avocado. If desired, offer crumbled cheese and/or tortilla chips.
Nutrition Facts : Calories 124 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, Sodium 668 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SUPER EASY INSTANT POT PORK POSOLE (POZOLE))
This super easy instant pot pork posole (pozole) recipe is delicious, low sodium and perfect for chili winter night even the kids will enjoy it, yeah it isn't that spicy.
Provided by Veronica Orichi
Categories ALL RECIPES
Time 30m
Number Of Ingredients 14
Steps:
- Turn on your instant pot and select the sautee function. Heat olive oil in the pot adds onion, garlic pork, chili powder, ground cumin, cayenne pepper, salt, and pepper to taste, cook, saute for 5 minutes stirring often. Turn off the instant pot.
- Add diced tomatoes, chicken broth and water, stir to blend. Close and lock the lid set cooker on low pressure, set timer for 20 minutes.
- Release pressure using the natural release method. Unlock the lid and add hominy, stirring to blend.
- Serve soup into the bowls; top with any of the toppings you like from the options I mention in the post above like cilantro and lime.
Nutrition Facts : Calories 284 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 1/2 cups, Sodium 143 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
NEW MEXICAN POSOLé
New Mexican Posolé made with pork roast, hominy, chile sauce, and a rich and flavorful broth is a delicious Instant Pot or Slow Cooker soup.
Provided by Krissy Allori
Categories Main Course
Time 8h20m
Number Of Ingredients 7
Steps:
- Boil about 2 cups of water. Add your dried chiles (wear gloves!) that have had the stems and seeds removed to a large bowl. Cover with boiling water and weigh down with another plate to ensure they are fully submerged. Allow to soak for at least 30 minutes.
- Transfer softened chiles along with 1 1/2 cups of the soaking water and the chopped garlic to a blender. Process until smooth and set aside.
- To cook in the crockpot: Cut the pork into bite sized pieces. In a large saute pan, cook the onion and pork on high heat, turning only once, for a total of about 8 minutes to brown. Transfer onion and pork to a slow cooker. Add chicken broth, hominy, salt, and 1/4 - 3/4 cup of the chile sauce to the slow cooker. If you are unsure about how spicy your sauce is, start out with a small amount. You can always add more. Cook on low 6-8 hours. Shred pork, if desired, before serving.
- To cook in the Instant Pot: Brown the whole roast along with the onion for 3-4 minutes on each side in order to get a nice sear. Add all 8 cups of the chicken broth, 1/4 - 3/4 cup of the chile sauce (again, less is more if it is super spicy), and the salt. Cook on high pressure for 90 minutes. You can slow or quick release the pressure (I usually do quick release because I'm in a hurry). Remove the meat and transfer it to a cutting board. When cool enough to handle, shred the meat, discard the fat, and add the meat back to the soup. Add hominy to the hot broth and allow everything to heat through before serving. Add additional chile sauce and/or salt, to taste.
- To serve, top with fresh cilantro, avocado, chopped radishes, shredded cheese, and additional chile sauce for extra spice.
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 2874 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHICKEN POZOLE ROJO
This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, white hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.
Provided by Yvette Marquez
Time 45m
Number Of Ingredients 12
Steps:
- In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
- Shred the chicken into small pieces.
- In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
- Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
Nutrition Facts : Calories 97 kcal, Carbohydrate 2 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 488 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POZOLE IN THE INSTANT POT
Mexican pozole rojo is a hearty soup comprised of tender pork and filling hominy, simmered in a flavorful chili broth and garnished with fresh toppings.
Provided by Tressa Jamil
Categories Main Course
Time 1h35m
Number Of Ingredients 21
Steps:
- Warm oil in an Instant Pot on saute mode until it begins to smoke.
- Add the pork in a single layer and let it brown for 3-4 minutes. Repeat with the remaining pork, and set it aside.
- Next, add the onions, guajillo chilies, and ancho chilies. Cook until they blister, then add them to a food processor or blender along with water, Better Than Bouillon, and chipotles en adobo.
- Add the remaining ingredients, chili mixture, and pork; stir to incorporate. Secure the lid on the Instant Pot and cook on manual high pressure for 50 minutes with quick release.
- Using tongs, retrieve the garlic head from the broth. Squeeze the garlic head to release the cloves into the broth, and whisk to combine.
- Garnish with red radish, red onion, cabbage, cilantro, lime wedges, avocado, chili flakes, cotija cheese, and Mexican oregano. Serve with corn tostadas.
Nutrition Facts : ServingSize 1 Bowl, Calories 385 kcal, Carbohydrate 23 g, Protein 26 g, Fat 21 g, Sodium 387 mg, Fiber 7 g, Sugar 4 g
More about "instant pot red posole food"
INSTANT POT GREEN PORK POZOLE FEAST - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
Ratings 25Total Time 45 minsCategory Main Course
- Cut the pork loin into big chunks and season it with oregano, cumin, and the chicken bouillon powder. In a skillet add some corn oil and sear the seasoned pork loin chunks until golden brown.
- Add the seared pork loin chunks to the Instant Pot along with four cups of chicken broth, two cups of water, one tablespoon of chicken bouillon powder and the hominy.
- Close the Instant Pot, making sure the valve is positioned correctly, and choose the "Meat/Stew" cooking mode. It takes 35 minutes for the pork pozole to be ready.
- Meanwhile, prepare the green pepita salsa by toasting the pepitas with the tomatillos, the garlic, and the serranos. Blend until achieving a thick sauce.
INSTANT POT POZOLE - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.6/5 (23)Total Time 1 hr 10 minsCategory Soups & Stews
- Add the oil to the Instant Pot, hit Sauté, and Adjust so it's on the More or High setting. Once heated (about 3 minutes), add the onion, poblano, and the 2 diced jalapeños (if using) and sauté for 5 minutes or until slightly softened.Add the minced garlic and sauté for 1 minute longer.
- Add the broth, liquid smoke (if using), white hominy, oregano, chili powder (if using), seasoned salt, cumin, garlic powder, black pepper, and cayenne (if using). Stir well.
- Add the pork, bay leaves and ancho chiles but do not stir. Just make sure the chiles are laying on top of everything in the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 35 minutes. When done, allow a 15-minute natural release (the pin may have dropped on its own at this point)
INSTANT POT PORK POZOLE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine Tex MexTotal Time 2 hrsCategory EntreeCalories 455 per serving
- Add the oil to the insert of an Instant Pot or pressure cooker, and use the sauté function (on high, if available) to heat, about 3 minutes. Stir in the onion, poblano, and the 2 diced jalapeños, if using, and sauté until slightly softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Stir in the broth, liquid smoke, if using, white hominy, oregano, chili powder, if using, seasoned salt, cumin, garlic powder, black pepper, and cayenne, if using. Stir well.
- Add the pork, bay leaves, and ancho chiles but do not stir. Just make sure the chiles are smoothed out with a mixing spoon on top of everything in the pot.
- Secure the lid, move the valve to the sealing position, and cook on high pressure for 35 minutes. When done, allow a 15-minute natural release followed by a quick release (the pin may have dropped on its own at this point).
POZOLE ROJO | EASY INSTANT POT PORK POSOLE RECIPE
From twosleevers.com
4.8/5 (42)Total Time 55 minsCategory Main CoursesCalories 391 per serving
- Place all ingredients except cilantro in your Instant Pot, stir well, and set for 30 minutes at High Pressure.
- Allow to release pressure naturally, check pork for doneness, check stew for flavor, add chilis or salt as needed, garnish wth cilantro and serve.
INSTANT POT POZOLE VERDE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (8)Total Time 1 hr 15 minsCategory DinnerCalories 482 per serving
INSTANT POT CHICKEN POSOLE - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
4.4/5 (49)Total Time 1 hr 5 minsCategory Main CourseCalories 416 per serving
- Put Instant Pot on the “sauté” setting and add oil and diced chicken and cook until slightly cooked on each side about 5 minutes then add onion and paprika and salt to chicken. Continue to cook 3-5 more minutes until onions are more translucent.
- Once all ingredients have been added to the pot then put the lid on the pot, set the steam valve to closed and push the manual setting and cook for 12 minutes.
- Once done let the soup sit for 5 minutes in the pot sealed then release the remainder of the steam carefully. Once steam is released remove the lid.
BEST INSTANT POT PORK POZOLE VERDE RECIPE - TRADITIONAL ...
From savoryexperiments.com
4.2/5 (14)Total Time 50 minsCategory Main Course, Main DishCalories 232 per serving
- In a large bowl, mix flour with Kosher salt and ground black pepper. Toss with pork pieces. Remove pork and discard seasoned flour.
- Add floured pork, working in batches to not crowd. Lightly brown on all sides. Remove to a plate and set aside.
- Add chopped onion, cooking for 3-4 minutes or until it starts to brown and soften. You might need to add another teaspoon of vegetable oil if the pot is dry.
INSTANT POT EASY POSOLE - 365 DAYS OF SLOW COOKING AND ...
From 365daysofcrockpot.com
5/5 (8)Calories 227 per servingCategory Soup
- Add broth, chicken, peppers, onion, garlic, cumin, oregano, chili powder, salt and hominy into Instant Pot.
- Add broth, chicken, peppers, onion, garlic, cumin, oregano, chili powder, salt and hominy into slow cooker.
INSTANT POT POSOLE ROJO - MEXICAN RECIPES THAI CALIENTE
From thaicaliente.com
Reviews 10Servings 8Cuisine MexicanCategory Soup
- Start by making the red sauce first. Get the dried chilis, remove the stems, and shake out some of the seeds. Then place them in a bowl or pot with boiling water. Soak for 15 minutes until they are soft.
- Cut Pork into 2 in chunks and place 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.
- Cut into 2 in chunks and place in a large 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.
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