Instant Pot Pozole Rojo

texasmonthly.com

Amy Main

Creator and Admin of Instant Pot 101 for Beginners on Facebook.

subheading: Instant Pot Pozole Rojo:

2 dried ancho chiles, stems and seeds removed

2 dried guajillo chiles, stems and seeds removed

2 cups boiling water

1 small onion, cut into quarters

4 cloves garlic

1 teaspoon dried oregano

2 pounds pork shoulder, cut into 2-inch pieces (boneless or bone-in are fine; if bone-in, keep the bone and add to the stock during the 20-minute pressure cook)

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons vegetable oil

4 cups chicken stock (store-bought or use recipe below)

1 bay leaf

1 30-ounce can white hominy, drained

subheading: Garnishes:

Shredded cabbage

Thinly sliced radishes

Finely diced white onion

Lime wedges

Sliced avocado

Chopped cilantro

Tostadas

subheading: Instant Pot Chicken Stock:

Leftover bones from 1 roast chicken (or buy a rotisserie chicken and reserve the meat for another purpose)

1 onion, peeled and quartered

1 carrot, peeled

2 stalks celery, broken in half

4 garlic cloves, smashed

Small bunch parsley

A few springs of thyme

A large pinch of black peppercorns

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