Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy made in the instant pot

Instant Pot Posole Rojo Guadalajara Style

Posole Rojo, is a soup made with pork and hominy, then topped with fresh cabbage, radishes, cilantro, and lime.

Keyword Posole
Author Renee Fuentes

Ingredients

Posole:

  • 2-3 lbs Pork Shoulder/Butt or Pork Tenderloin (Lean Option) Fat trimmed on the outside and cut into 2 in chunks. Use less meat if you have a small instant pot. See Notes below for Tenderloin Instructions
  • 1 Tbsp Salt have more on hand
  • 1 Whole White Onion peeled
  • 2 25 oz Cans White Mexican Hominy, drained
  • 6 Dried Mexican Chilies Guajillo or California chilies
  • 2 Garlic Cloves Whole
  • 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

Instant Pot (8 quart size)

  1. Trim fat from outside of pork shoulder/butt, unless using a leaner cut like Pork Tenderloin, then see notes below. 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 a whole peeled onion, 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 clean water into a blender with 2 whole cloves of garlic, and tomatoes. 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 carefully, add both cans of drained hominy, the mixture of tomato, garlic, and chilies, then 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. Serve in bowls and have toppings ready.

Stovetop:

  1. Trim fat from outside of port shoulder/butt, unless using a leaner cut like Pork Tenderloin. Cut into 2 in chunks and place in a large pot on the stove. Add about 8-10 cups of water, 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. 

  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 clean water into a blender with 2 whole cloves of garlic, and tomatoes. 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 both cans of drained hominy, the mixture of tomato, garlic, and chilies, and bring back to a boil. Reduce heat and simmer again on medium low for about 30 minutes, or 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. Serve in bowls and have toppings ready.

Recipe Notes

If you are using  the leaner option, Pork Tenderloin, then place Pork, drained hominy, whole onion, blended sauce, salt, and water into a large pot. Set timer on Instant Pot for 25 minutes and allow pressure to release naturally for 15 minutes. For Stove Top, bring to a boil, then simmer on low for 1 hour, or until pork is tender.