New Mexico Posole Recipe Instant Pot
Description
New Mexico posole is a traditional dish in the state of New Mexico that has been passed down through generations. It is a delicious stew that is made with pork, hominy, red chile sauce and other spices. This recipe is a version that is made in the Instant Pot, which makes it easier and faster to make. The flavors of this dish are bold and flavorful, with the red chile sauce providing a nice kick. This recipe is sure to become a favorite in your house, and it is perfect for a family dinner or a special occasion.
Prep Time
This New Mexico posole recipe takes about 10 minutes of prep time. This includes chopping the onion and garlic, measuring out the spices and other ingredients, and cooking the pork. Since the Instant Pot does the majority of the work, the prep time for this dish is relatively short.
Cook Time
The total cook time for this New Mexico posole recipe is about 45 minutes. This includes the time it takes to come to pressure, the actual cooking time, and the time it takes to release the pressure. While the Instant Pot makes cooking this dish much faster than traditional methods, it still takes some time to make this dish due to the long cooking time.
Ingredients
- 1 pound boneless pork, cut into cubes
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 2 (15 oz.) cans hominy, drained and rinsed
- 2 cups red chile sauce
Instructions
1. Turn the Instant Pot to the “Sauté” setting. Add the oil and heat for a few minutes. Add in the pork cubes and cook for about 5 minutes to brown the pork. Add the onion and garlic and cook for another 3 minutes.
2. Add the chili powder, oregano, cumin, salt, and pepper to the pot and stir to combine. Add in the chicken broth and stir to combine.
3. Add the hominy and red chile sauce to the pot and stir to combine. Place the lid on the Instant Pot and make sure the valve is set to “sealing”.
4. Cook on “Manual” setting for 25 minutes. When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes.
5. Carefully turn the valve to “venting” and allow the remaining pressure to release. Once the pressure has released, open the lid and stir the posole.
6. Serve the posole with desired toppings, such as shredded cheese, diced onion, diced jalapeno, or sour cream.
Equipment
For this recipe, you will need an Instant Pot, a cutting board, a knife, measuring cups and spoons, and a ladle for serving.
Notes
This recipe can also be made in a slow cooker. To do this, follow steps 1 and 2 as written. Place all of the ingredients in the slow cooker and cook on low for 6-8 hours. Once the cooking time is complete, stir the posole and serve with desired toppings.
Nutrition: Per Serving
- Calories: 366
- Protein: 23g
- Carbs: 42g
- Fat: 11g
- Fiber: 5g
Recipe Tips
This New Mexico posole recipe is a great way to use up leftover pork. You can also make this dish with chicken or beef. To make this recipe vegetarian, substitute the pork with additional hominy or another vegetable of your choice. You can also adjust the spiciness of this dish by adjusting the amount of red chile sauce that you use. For a milder dish, use 1 cup of red chile sauce, or for a spicier dish, use 3 cups. You can also top the posole with diced avocado, fresh cilantro, and a squeeze of lime juice for added flavor and texture.
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