Pozole has a deep history in Mexico, dating back to pre-Hispanic times. It was considered a sacred dish by the Aztecs and other indigenous groups in Mexico, as corn was a crop of great importance.
The dish has evolved over the centuries, with different regions of Mexico creating their own variations.
Pozole is a meal mainly associated during Mexican celebrations. Such as Mexico’s Independence Day, quinceaneras (sweet 16 in USA), baptisms and weddings.
Pozole traditionally is made with pork, though some cooks will use chicken.
This recipe for Pozole Rojo – Red Pozole is boldly flavored with 3 types of chilies. Which includes, ancho chilies, guajillo chiles and árbol chiles. Oregano, cumin, Mexican chocolate, aromatics and hominy are also added.
Grab yourself a bowl, and get to know the complex origins of one Mexico’s oldest dishes.
If You Do Not Have An Instant Pot, Try This Stove-Top Version – Red Pork and Chicken Pozole
Instant Pot Pozole Rojo – Red Pozole
For the chile sauce
3 cups water
5 guajillo chiles, rinsed and seeds removed
3 ancho chiles, rinsed and seeds removed
2 árbol chiles, rinsed and seeds removed *See Cook’s Notes
1 ½ teaspoon kosher salt
3 teaspoons chili powder
2 teaspoons ground cumin
2 cloves garlic
2 teaspoons Mexican chocolate
Cook’s Notes
The árbol chile can be very spicy. In this recipe as with many Pozole Rojo recipes, árbol chilis are only used if you want a spicer soup.
If you choose to use them, it is recommended to remove the seeds.
Gloves are recommended, and do not touch your face, including your eyes or lips. Wash hands thoroughly after removing gloves.
For the pozole
2 ½ pounds pork shoulder, cut into large 4-inch chunks
1 tablespoon salt
1 teaspoon ground black pepper
2 tablespoons neutral oil
4 cups chicken broth
3 15 oz. cans, white hominy, drained and rinsed (about 4 cups)
1 tablespoon dried Mexican oregano
Suggested toppings
Thinly shredded cabbage, diced red or white onions, lime wedges, dried Mexican oregano, chopped cilantro, julienne cut radishes, avocado slices, Mexican sour cream.
This Image Represents Some Of The Garnishing’s Used For A Pozole
Instructions
Prepare the chile sauce: In a small pot over high heat, bring the water to a boil. Remove it from the heat and add in the dried chiles. Cover and let the chiles soak for 10 minutes.
Carefully transfer the softened chiles and the hot water into a large blender. Add the salt, chili powder, ground cumin, garlic, Mexican chocolate and 1/2 cup hominy. Blend for 2-3 minutes until completely smooth. Set aside.
Prepare the pozole: Season all sides of the meat with the salt and black pepper.
Press the saute button on the Instant Pot. When hot, add 1 tablespoon of oil and 3 or 4 pieces of meat. Brown the meat on all sides, flipping every 60 seconds. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.
Transfer all the meat back into the Instant Pot and turn it off. Pour in the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits. Stir in the broth, hominy, and dried oregano and combine.
Close the lid of the Instant Pot and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, then adjust the +/- buttons until the time reads 45 minutes.
When finished cooking, carefully move the valve to the venting position and release the pressure. Remove the lid.
Shred the pork with a fork or spatula (it should fall apart very easily). Taste and season with more salt, if necessary.
Serve with toppings such as finely shredded cabbage, diced red or white onions, lime wedges, dried Mexican oregano, chopped cilantro, julienne cut radishes, avocado slices, Mexican sour cream.
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