This alcoholic beverage tastes exactly like apple pie! Excellent in the fall, either on a hayride or around a bonfire. To give it a rustic, down-home feel, serve it in canning jars with rings and lids.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, pressed
- 1 teaspoon New Mexico chili powder
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- ½ teaspoon chipotle chile powder
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 1 (14.5 ounce) can red enchilada sauce
- 1 (4 ounce) can diced green chiles
- ⅓ cup chopped cilantro
- 1 (15 ounce) can golden hominy, drained
Instructions
- Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
- Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.
- You can use mild, medium, or hot green chiles.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 601 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Doubled the hominy. Cook it the day before and let it sit since soup always is better the next day. Skim off the fat that settles on the top before heating and serving. Serve with fresh limes, diced white onion and cilantro for topping in individual bowls.
Great recipe. Ridiculous thou that the “most helpful” review is someone suggesting leaving out the hominy. Go find a different recipe if you don’t like the main ingredients.
Amazing!! My first attempt at pozole, and it came out delicious. I sauted the onions and ‘browned’ the pork lightly, and just threw everything in. Thirty five minutes and 15 mins slow release.
This is my GO-TO recipe for posole. Everyone who tastes it raves about it. I can’t believe how easy it is. Tips: – If you’re a Costco shopper, buy the “country ribs” so you don’t have to cut as much meat. It’s still pork shoulder. – CHECK the spice level of your enchilada sauce. – Double the hominy for a heartier meal – Be ready with some limes for people to season it to taste
I didn’t care for this recipe. Maybe it was the cut of meat I used. It was a bit too fatty. It was spicy enough but just didn’t have a nice flavor beyond the heat.
I would double the hominy and add jalapeno slices as garnish so everyone can add their desired level of heat. The recipe itself is pretty mild. Perfect for a cold day like today. Loved it.
This was soooo good. Every time I’ve made it for others, it gets rave reviews. I’ve made it as is and I’ve made it doubling the hominy. I’ve also used hot diced chiles to add a good kick. It’s one of my favorite recipes and pretty easy. It did take 40 min to do a full natural release, just FYI.
Loved the flavor, next time I will omit the hominy (not a fan) and add some potato and carrot instead. Thanks for sharing
This was so amazing. Excellent taste.
Used 3 Hatch green chiles XXX-Hot. Used frozen Hominy double the amount, added 2 extra cups chicken broth, diced 2 tomatoes, pressured cook for 60 mins.. great flavor
Made this for dinner, had to adjust some spices, only because I was supposed to make this over a camping weekend and left the spices in our trailer…it was amazing! Will definitely make again and adding this to my rotation of recipes.
Easy peasy recipe and tasted great. Very hot the first day, mellowed by the next evening. Will do again
I made this close to the recipe. Cooked the pork for 25 min before NR. Added another 15 oz can of hominy. I made it on the mild side, but the flavor is incredible. This is one of the best I have had and highly recommend it as a great recipe to try if you’ve never had it. an instant favorite. Oh, yes, and don’t forget the garnishments – we had lime, tortilla strips, and (Mexican) sour cream. Avocados and shredded cabbage would have been good, too.
Substituted beef broth and beef roast. Very rich broth! Doubled the hominy and added zucchini. Sooo gooood!
Good soup! I made the following substitutions due to what I had in my kitchen and it was delicious: 1. I didn’t have red enchilada sauce, so instead, I used pasta sauce and added 2tbs chili, 2 tsp oregano, 2 tsp basil, 2 tsp cumin, and 1 tsp garlic powder to it 2. I only had 28 ounce cans of hominy. Added the whole can (drained) and it was great 3. I didn’t have pork, so I used some NY steak instead 4. I didn’t have cilantro, so that got left out. Would’ve been better (I think) if cilantro was added. 5. Added some avocado as garnish.
Delicious & easy! We especially like squeezing a little lime into our bowls before eating. Yum!
Great Soup. The one change I made was adding a chipolte pepper and some abode sauce instead of the Chipolte chilli pepper
This was so good I ate it all in less than a two days, easy dish – I found some country style pork ribs and cut those into chunks and it worked great
I made this just the way the recipe said, and it was delicious! I will be making this again!
It was delicious but generally a little spicy because I added the med heat chilies. I substituted pork tenderloin in place of the shoulder to reduce the extra fat cooked in. Next time I will reduce the chilipowder by half and use the mild chilies and add extra hominy.
Recipe sounds good, but you might want to change the recipe to note that if you are cooking the meat in batches, you need to return the meat to the pot before adding all the liquid and cooking.