Instant Pot pozole rojo
Cooking Con Claudia · ♥ 2.5K likes · 52.9K views · 6 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp chicken bouillon
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp ground cumin
- 2 tsp oregano
- 2 lb pork shoulder
- 2 lb pork ribs
- 12 whole New Mexico or guajillo chile pods
- 2 whole chile anchos
- 50 oz precooked hominy
- ¼ whole onion
- 4 cloves garlic cloves
- 2 whole bay leaves
- salt
- black pepper
Pat the bite-size pork shoulder and ribs dry and season with salt and black pepper; set aside.
- chile de arbol
- water
Put the cleaned New Mexico or guajillo chiles, the anchos and chile de arbol in a small saucepan, cover with water and bring to a boil over high heat.
- ½ cup pre-cooked hominy
- 4 cup water
Transfer the chiles to the blender cup with the onion, garlic, chicken bouillon, salt, black pepper, cumin, oregano, half a cup of hominy and four cups of water; blend until smooth.
- oil
On the pressure cooker's saute setting (transcribed 'salty setting'), heat a little oil and sear the meat in batches until brown all around.
- 2 cup water
Leave a little oil in the pot, add the sauce (strain if needed), rinse the blender cup with two more cups of water into the pot, mix and bring to a simmer.
Release all the steam and open carefully; skim the oil off the top of the broth, remove the bay leaves and taste for salt.
- lime juice
- cabbage
- onion
- cilantro
- radishes
- salsa de aceite
- chips or tostadas
Serve topped with a squeeze of lime juice, cabbage, onion, cilantro, radishes and salsa de aceite, with chips or tostadas.
Toppings and tasting