Instant Pot Posole Rojo Guadalajara Style

Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy

Posole Rojo, is a soup made with pork and hominy, then topped with fresh cabbage, radishes, cilantro, and lime. Depending on the region of Mexico, there are variations of Posole, but this recipe is how it’s traditionally made in Guadalajara, according to my Mother in law. Posole is typically cooked for a couple of hours on the stove until the pork is tender, but I decided to try my Instant Pot. It turned out great, and of course in half of the time. If you haven’t bought an Instant Pot yet, I highly recommend it! I’ve listed instructions for both the Instant Pot and Stove top.

Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy

My husband’s family usually makes Posole for family gatherings, especially around Christmas time since it makes a large batch. Using the Instant pot makes it fast enough for a weeknight meal or if you’re snowed in on the East coast, this soup will make you feel nice and warm! Pair it with some warmed tortillas or crispy tostadas and you can have an authentic Mexican meal at home. Most of the ingredients can be found at a traditional grocery store. I was able to find hominy and the dried chiles at my local grocers, however if you have Mexican grocery store near by, it will more than likely be cheaper. I used pork shoulder, which is traditionally used, but I actually prefer a leaner cut like tenderloin. If you are using pork shoulder, then trim most of the outside fat before cooking.

Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy

There’s no tomato in the soup, but instead the reddish color comes from dried chili peppers. You could use either dried California Chiles or Guajillo dried Chiles. These chilies have a mild heat to them, which is what you want. If you prefer to have your Posole spicy, then you can add hot sauce when eating it. The ingredient list for the soup itself is short, but don’t skimp on the toppings. The toppings make it a filling meal while adding texture and flavor to the soup. We like to eat Posole with crispy tostadas, either store bought or homemade by grilling corn tortillas till they are nice and crispy. I’ve also had Posole paired with warmed tortillas and even bread, either way, it’s a nice filling soup.

Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy

Instant Pot Posole Rojo Guadalajara Style

Ingredients

    Posole:
  • 2-3lbs Pork Shoulder/Butt (Fat trimmed on the outside and cut into 2 in chunks)
  • 1 Tbsp of Salt, have more on hand
  • 1 Whole White Onion, peeled
  • 2 (25 oz) Cans White Mexican Hominy, drained
  • 6 Dried California, Guajillo, or combination of both Chilies
  • 2 Whole cloves of Garlic
    Toppings:
  • Finely shredded Cabbage
  • Sliced Raddishes
  • Chopped Cilantro
  • Finely Chopped white onion
  • Lime Wedges
  • Hot Sauce
  • Tostadas, Tortillas, or Bread for Dipping

Instructions

    Instant Pot (8 quart size)
  1. Trim fat from outside of port shoulder/butt, unless using a leaner cut. Cut into 2 in chunks and place in the Instant Pot. I filled with water to about the 5 quart line. If you have a smaller IP then you'll need to add less pork and water. Add salt, cover with lid, put valve on sealing, and cook on manual mode, high pressure for 25 minutes.
  2. While the pork is cooking, get your dried chilies, remove the stems and shake out some of the seeds. Then place them in a bowl and cover with warm water and soak for the 25 minutes.
  3. Once the timer goes off on the IP, set to off, and allow the pressure to release naturally for 15 min. Then quick release any pressure that is left.
  4. Place soaked chilies with 1 cup of the soaking liquid into a blender with 2 whole cloves of garlic, Blend until smooth. Pour mixture through a fine mesh strainer to take out any big chunks or seeds that are left.
  5. Open the Instant Pot, add a whole peeled onion, both cans of drained hominy, the strained chilies, and cook on high pressure for an additional 10 minutes. When the timer goes off, quick release the pressure.
  6. Taste the broth and add additional salt if needed.
  7. You can either leave the pork in chunks or shred some pieces to make it easier to eat.
  8. Serve in bowls and have toppings ready.
    Stovetop:
  1. Trim fat from outside of port shoulder/butt, unless using a leaner cut. Cut into 2 in chunks and place in a large pot on the stove. Add about 8-10 cups of water, then add salt, and cover with lid. Bring to a boil, then simmer on medium low for about 1 hour.
  2. While the pork is cooking, get your dried chilies, remove the stems and shake out some of the seeds. Then place them in a bowl and cover with warm water and soak for 30 minutes.
  3. Place soaked chilies with 1 cup of the soaking liquid into a blender with 2 whole cloves of garlic, Blend until smooth. Pour mixture through a fine mesh strainer to take out any big chunks or seeds that are left.
  4. After an hour of the pork simmering, add a whole peeled onion, both cans of drained hominy, the strained chilies, and bring back to a boil, then simmer again on medium low for about 30-45 minutes, until the pork is tender, and the hominy is softened.
  5. Taste the broth and add additional salt if needed.
  6. You can either leave the pork in chunks or shred some pieces to make it easier to eat.
  7. Serve in bowls and have toppings ready.

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