# Simple and Quick Instant Pot Pozole Rojo Recipe
Pozole Rojo is a classic Mexican soup, abundant in flavor and tradition. Typically prepared with pork, hominy, and a mix of spices and chilies, this dish culminates in a rich red broth. Utilizing an Instant Pot can greatly lessen the cooking duration while preserving the genuine taste. Here’s a straightforward and quick recipe to savor this traditional dish at home.
## Ingredients
– 2 lbs pork shoulder, chopped into pieces
– 1 large onion, diced
– 4 cloves garlic, chopped
– 2 tablespoons vegetable oil
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 2 teaspoons salt
– 1 teaspoon black pepper
– 2 bay leaves
– 4 cups chicken broth
– 2 cups water
– 1 (25 oz) can of hominy, drained and rinsed
– 3 dried guajillo chilies, stems removed and seeded
– 3 dried ancho chilies, stems removed and seeded
– 1 tablespoon apple cider vinegar
## Garnishes (optional)
– Shredded cabbage
– Sliced radishes
– Diced avocado
– Chopped cilantro
– Lime wedges
– Tortilla chips
## Instructions
### Step 1: Prepare the Chilies
1. Place the guajillo and ancho chilies in a bowl, covering them with hot water. Allow them to soak for approximately 15 minutes until softened.
2. Drain the chilies and put them in a blender. Add 1 cup of chicken broth and blend until smooth. Set aside.
### Step 2: Sauté the Ingredients
1. Switch the Instant Pot to the ‘Sauté’ mode and add vegetable oil.
2. Add the diced onion and chopped garlic, sautéing until the onion turns translucent.
3. Incorporate the pork pieces into the pot, browning them on all sides.
### Step 3: Add Seasonings and Broth
1. Mix in the cumin, oregano, salt, and black pepper.
2. Pour the blended chili mixture, along with the remaining chicken broth and water.
3. Include the bay leaves and apple cider vinegar. Stir thoroughly to combine.
### Step 4: Pressure Cook
1. Close the lid on the Instant Pot and select ‘Manual’ or ‘Pressure Cook’ on high for 30 minutes.
2. After the cooking time finishes, allow the pressure to release naturally for about 10 minutes, then conduct a quick release for any remaining pressure.
### Step 5: Add Hominy
1. Carefully take off the lid and mix in the drained hominy into the pot.
2. Return the Instant Pot to ‘Sauté’ mode and let the pozole simmer for another 5-10 minutes to warm the hominy completely.
### Step 6: Serve
1. Remove the bay leaves prior to serving.
2. Serve the pozole into bowls and garnish with your choice of shredded cabbage, sliced radishes, diced avocado, chopped cilantro, lime wedges, and tortilla chips.
## Tips for the Ideal Pozole Rojo
– **Chili Selection**: The guajillo and ancho chilies lend the distinctive red hue and rich flavor. Modify the quantity of chilies based on your heat tolerance.
– **Pork Alternatives**: While pork shoulder is the traditional choice, chicken thighs can be used for a lighter version.
– **Make Ahead**: Pozole often benefits from being made a day in advance as the flavors meld. Consider preparing it a day ahead and reheating it before serving.
Indulge in this robust and flavorful Instant Pot Pozole Rojo, a comforting dish suitable for any gathering.