Instant Pot Pozole (Blanco)

5 from 4 votes

Instant Pot Pozole (Blanco)

A traditional Mexican soup that usually takes hours to execute on the stovetop, this Instant Pot Pozole recipe reduces the cooking time so you can have a comforting bowl ready for dinner in half the time.

Prep Time10

Cook Time34

Instant Pot Pressure Build Time15

Total Time59

Course: Soup

Cuisine: Mexican

Keyword: instant pot pozole

Servings: cups

Calories: 115kcal

Author: Christina Koncker

Equipment

1 Instant Pot
1 Food processor

Ingredients

1 smoked ham hock (around 2 - 2 ½ pounds)
1 quart cooking stock/broth (4 cups)
2 tablespoons olive oil or bacon grease
1 large yellow onion
1 head garlic (or 8-10 garlic cloves)
1 29-ounce can hominy (don’t drain)
1 teaspoon Mexican oregano
½ teaspoon thyme
1 teaspoon cumin
salt, to taste* (I recommend adding 1 ½ teaspoons at the very end if using water)

Instructions

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 are finely minced.
1 large yellow onion, 1 head garlic
Add olive oil or bacon grease and the chopped onion and garlic to the Instant Pot. Saute onion and garlic for 7 minutes by setting the Instant Pot to Saute (normal).
2 tablespoons olive oil or bacon grease
Add ham hock and water (or stock/broth), along with the Mexican oregano, cumin, and thyme. Pressure cook for 20 minutes at High Pressure (normal).
1 smoked ham hock , 1 quart cooking stock/broth, 1 teaspoon Mexican oregano, 1 teaspoon cumin, ½ teaspoon thyme
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 liquid and Saute for 7 minutes; this will help the soup reduce. Stir occasionally.
1 29-ounce can hominy
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.
salt, to taste*
Serve with shredded cabbage, sliced radishes, lime wedges, etc.

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.

I suggest leaving the addition of salt until the very end. How much salt you add depends on a few things: 1) how much sodium is in your chosen stock/broth and 2) the smoked ham hock.

Nutrition