A wonderful Mexican one-pot meal is Posole (the New Mexico spelling, or Pozole, which means ‘Hominy’). Instant Pot Posole – Pork Stew is full of chunks of tender, fall apart pork, poblano peppers, hominy, and a rich broth made with ground red chile pepper, garlic, herbs & spices.
Instant Pot Posole – Pork Stew
It has always fascinated me how every culture on Earth has a soup or stew that can define it. When I think of Potato Leek Soup, I think of Wales, where my grandpa was from. China has Hot and Sour, Borscht from Russia, Matzo Ball Soup is Jewish, and on and on. Maybe there isn’t always just one soup that we associate with a culture, and maybe a variation of one soup is shared by more than one culture (e.g., Chicken Soup).
When I think of soup or stew from Mexico (and New Mexico), I think of Posole. There are several variations of this stew, which usually has a fair amount of broth. There is Blanco, Verde, and Rojo (white, green, red). This Instant Pot Posole – Pork Stew is the Rojo, or red variety, which is from the ground New Mexico chile peppers. You can use plain old chili powder if you don’t have the NM variety, and it will still be excellent.
Instant Pot Posole – Pork Stew features Pork shoulder (aka pork butt) as the meat of choice. As it cooks in the pressure cooker, it becomes fall apart tender. So good! I amped this Posole up a little more with the addition of beer, and some poblano chile peppers. They add a nice depth of flavor.
Canned hominy is the perfect choice to finish off the list of starring ingredients. The hominy has a nice chewy bite and cooks along with the pork and peppers.
Gather everything you will need and have it there by your Instant Pot® so you can enjoy the process of cooking this Instant Pot Posole – Pork Stew! ¡Es muy deliciosa!
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I made this recipe in my 8 Quart Instant Pot® Electric Pressure Cooker. If you have a 6 quart model, reduce the recipe by 1/2 or by 1/3.
Instant Pot Pork Stew is full of chunks of tender, fall apart pork, poblano peppers, hominy, and a rich broth made with ground red chile pepper, garlic, herbs & spices.
- 3 lbs Pork Shoulder / Pork Butt, Cut in 2" chunks
- 2 tsp Salt (to season pork)
- 2 tsp Pepper (to season pork)
- 3 Tbsp Peanut Oil (or canola, sunflower)
- 2 Onions, chopped
- 1 large Bay Leaf (or 2 smaller ones)
- 1 Cinnamon Stick
- 6 cloves Garlic, pressed or minced
- 2 Tbsp Chili Powder (New Mexico Red, or just regular red)
- 1 tsp Ground Cumin
- 1 tsp Mexican Oregano (or regular is fine)
- 1 Tbsp Paprika
- 1 Tbsp Adobo Powder (such as Goya)
- 1 tsp Kosher Salt (or 1/2 tsp table salt)
- 3 Poblano Chile Peppers, cut in large dice
- 1 12 oz Bottle of Beer, (I use a Mexican dark beer, or a lager)
- 1 Chipotle in Adobo, and 2 Tbsp of the adobo sauce from the can (use more if you like it spicier)
- 1 25 oz can Hominy, drained
- 5 cups Chicken Broth, low sodium
Gather and Prepare all of your ingredients. Cut up the pork, chop the onions and chile peppers, mince or press the garlic, measure the spices, etc. This will make the process much smoother for you!
Salt and pepper the pork chunks. Set aside.
Turn the pot on to the Sauté function (Med/Normal heat). When the display reads Hot, add the peanut oil. Then add half of the pork. Let it brown on first side, then stir it around to brown on all sides. Remove to a bowl. Do this with second half also.
Add the onions, bay leaf, and cinnamon stick to the pot and stir. Let the onions cook until just turning translucent, stirring occasionally, and scraping the brown bits (fond) off the bottom of the pot. You might need a splash of broth or water to help loosen it up.
Add garlic and all of the spices. Stir well.
Add the Poblano chile peppers, beer, chipotle in adobo, hominy, pork chunks, and broth. Stir well.
Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Turn off the Sauté function and press the Manual (Pressure Cook) button. Then use the + or - to choose 30 minutes.
When cooking cycle has ended, let the pot sit undisturbed for 25 minutes while it naturally releases pressure. Then manually release the remaining pressure by turning the steam release knob to the Venting position.
When the pin in the lid has dropped, open the lid. Use a large spoon to skim off some of the fat. Discard bay leaf and cinnamon stick. Then stir and serve.
Garnish with cabbage, radish, sour cream, avocado, green onion, cilantro, Cotija cheese, tortillas, or whatever you like!
RESOURCES TO MAKE this recipe and more
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