Instant Pot Pozole

A traditional Mexican soup that takes hours to execute, this Instant Pot Pozole cuts down the cooking time so you can have a bowl ready for dinner in half the time.

– Smoked ham hock  – Water or cooking stock – Olive oil or bacon grease – Yellow onion – Garlic – Canned hominy – Mexican oregano – Thyme – Cumin – Salt, to taste

Roughly chop the onion and peel the garlic. Add onion and garlic to a food processor and Pulse a few times, until the onion and garlic is finely minced.

Add bacon grease and chopped onion and garlic to the Instant Pot. Saute for 7 minutes, by setting the Instant Pot to Saute (normal).

Add ham hock, seasonings, and water (or stock/broth).

Pressure Cook for 20 minutes (normal).

If possible, let natural release, which will take 15-20 minutes; otherwise, it’s okay to do a manual release shortly after cooking has finished.

Remove ham hock. Add hominy and its liquid and Saute for 7 minutes; this will help the soup reduce. Stir occasionally.

Shred ham hock while hominy cooks and immediately add it back into the pozole.

Taste as it cooks and adjust with additional seasonings if desired.

Serve with shredded cabbage, sliced radishes, lime wedges, etc.

Hit the link below for the recipe for  Instant Pot Pozole!