Pressure Cooker Pork Posole Rojo
A bold, earthy Mexican red hominy stew made with tender pressure-cooked pork shoulder and a rich chile-tomato broth, served with a colorful array of crunchy toppings. Distinct from everyday pozole — this version uses a dried-chile sauce for deep, layered flavor.
Ingredients
- 3 lbs boneless pork shoulder, cut into 2-inch cubes
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 14 oz can canned fire-roasted diced tomatoes
- 1 yellow onion, roughly chopped
- 8 cloves garlic cloves, smashed
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 5 cups low-sodium chicken broth
- 30 oz canned hominy, drained and rinsed
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 cups shredded green cabbage (for serving)
- 8 radishes (for serving), thinly sliced
- 4 limes (for serving), cut into wedges
- 2 dried chile de arbol (optional, for heat), stemmed and seeded
- 1 tsp dried oregano (for garnish)
Instructions
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1
Toast 6 stemmed and seeded dried guajillo chiles, 2 stemmed and seeded dried ancho chiles, and 2 stemmed and seeded dried chile de arbol (optional, for heat) in a dry skillet over medium heat for 1 minute per side until fragrant. Transfer to a bowl, cover with boiling water, and soak 15 minutes.
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2
Drain the soaked chiles and transfer to a blender. Add 14 oz can canned fire-roasted diced tomatoes, half the onion, half the garlic, 2 tsp ground cumin, and 2 tsp dried Mexican oregano. Blend until smooth. Press through a fine-mesh sieve and set aside.
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3
Season 3 lbs cut into 2-inch cubes boneless pork shoulder generously with 2 tsp salt and 1 tsp freshly ground black pepper.
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4
Set the pressure cooker to saute mode. Sear the pork in batches for 3-4 minutes per side until browned. Remove to a plate.
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5
Add the remaining onion and garlic to the pot. Cook 2 minutes, then deglaze with a splash of 5 cups low-sodium chicken broth, scraping up browned bits.
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6
Return the pork to the pot. Add the chile sauce and the remaining broth. Stir to combine.
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7
Lock the lid and cook on high pressure for 40 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
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8
Check that the pork has reached an internal temperature of 195°F (91°C) and shreds easily. Shred the pork directly in the pot using two forks.
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9
Stir in 30 oz drained and rinsed canned hominy and set the cooker to saute mode. Simmer for 5 minutes until heated through. Taste and adjust salt.
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10
Ladle into bowls and serve with 2 cups shredded green cabbage (for serving), 8 thinly sliced radishes (for serving), 4 cut into wedges limes (for serving), and 1 tsp dried oregano (for garnish).