Instant Pot Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with tender pork, hominy, and a flavorful red chile broth. This version is inspired by Jalisco, Mexico, and includes both Instant Pot and stovetop instructions so you can make it whichever way works best for you.

Reader Ali Says: “I absolutely loved this recipe! The pork was so flavorful & tender. I added a little extra salt because I like my food pretty salty and it came out amazing! I threw some cheese on top with all of the fixings. It was chef’s kiss!” ★★★★★

Pozole recipes vary throughout Mexico, and every family has its own way of making them. This Pozole Rojo is inspired by Guadalajara, Jalisco, where my husband’s family is from.

Traditionally, pozole is simmered on the stovetop for hours until the pork is tender. I’ve made this recipe several ways, and using the Instant Pot saves time without sacrificing the rich broth. It’s a great option when you’re craving homemade pozole but don’t want to spend the entire afternoon cooking.

If you prefer a green broth, try my Chicken Pozole Verde.

Ingredients

The main ingredients are pork, hominy, dried chiles, and a few seasonings. I’ve updated this recipe over time after testing different cuts of pork to get the best flavor and texture.

• Pork: When I first shared this recipe, I used only pork tenderloin. It’s a lean option, but some readers mentioned the broth needed more flavor. After testing pork shoulder and different combinations, I found that the fat and bone make a big difference. For the richest broth, use pork shoulder with the bone. My favorite combination is pork shoulder, pork bone, and pork tenderloin.
• Hominy: Canned hominy is convenient and has a tender, slightly chewy texture. It’s made from dried corn treated through a process called nixtamalization. Drain and rinse it before adding it to the soup.
• Guajillo Chiles: These dried chiles give the broth its red color and mild chile flavor. You can use guajillo chiles or California chiles.
• Ancho Chile: I added ancho chile when updating this recipe because I wanted more depth in the broth. It adds a slightly smoky flavor. Use one or two, depending on your preference.
• Onion: A whole onion flavors the broth as the pork cooks.
• Garlic: Fresh garlic cloves are blended with the softened chiles to make the red sauce.
• Salt: Season the broth while cooking, then taste and adjust before serving.

Toppings for Pozole

Don’t skip the toppings! We like serving pozole with shredded cabbage or lettuce, sliced radishes, diced white onion, cilantro, lime wedges, and hot sauce.

Tostadas or tortilla chips are also great on the side for dipping into the broth.

I use a rubber spatula to press the sauce against the strainer so more of the liquid passes through.

If you want a spicier broth, add a chile de árbol when blending the sauce. I usually keep the pozole mild and serve hot sauce on the side so the kids can enjoy it, too. You can also try my Chile de Árbol Salsa.

Instant Pot Method

The cooking method depends on which cut of pork you’re using.

If using only pork tenderloin:

1. Add the pork tenderloin, drained hominy, prepared red sauce, salt, and whole onion to the Instant Pot.
2. Pour in 8–10 cups of water, making sure you stay below the Instant Pot’s maximum fill line.
3. Secure the lid and cook on High Pressure for 25 minutes.
4. Allow the pressure to release naturally for at least 15 minutes, then carefully release any remaining pressure. Check that the pork is tender and adjust the salt before serving.

If using pork shoulder or a combination of shoulder and tenderloin:

1. Add the pork, pork bone, whole onion, salt, and water to the Instant Pot, keeping the liquid below the maximum fill line.
2. Secure the lid and cook on High Pressure for 25 minutes. Allow the pressure to release safely before opening the lid.
3. Add the drained hominy and strained red chile sauce. Secure the lid again and cook on High Pressure for another 5 minutes.
4. Release the pressure safely according to your Instant Pot’s instructions. Taste the broth and add more salt if needed.

I prefer using pork shoulder and tenderloin together because the shoulder adds richness while the tenderloin gives you leaner pieces of meat.

Stove Top Method

For the stovetop method, you’ll simmer the pork until tender before adding the hominy and red sauce.

If using only pork tenderloin:

1. Place the pork tenderloin, whole onion, salt, and water in a large pot.
2. Bring to a boil, then reduce the heat and simmer gently for about 1 hour, or until the pork is tender.

If using pork shoulder or a combination of pork cuts:

1. Add the pork, pork bone, whole onion, salt, and water to a large pot.
2. Bring to a boil, then lower the heat and simmer for about 2 hours, or until the pork is tender.

To finish either stovetop version: Add the drained hominy and prepared red chile sauce. Simmer for another 30 minutes so the flavors can blend together. Taste and adjust the salt before serving.

Tips and Notes

• Choose your pork based on the broth you want. Pork tenderloin makes a lighter soup, while pork shoulder and the bone create a richer broth. I prefer combining both cuts for a balance of flavor and texture.
• Strain the red sauce. Dried chiles can leave behind bits of skin and seeds, so straining gives the broth a smoother consistency.
• Adjust the spice level at the table. Guajillo and ancho chiles are generally mild. Serve hot sauce separately so everyone can make their bowl as spicy as they like.
• Don’t overfill the Instant Pot. This recipe makes a large batch, so check the maximum fill line before pressure cooking. For soups, follow your model’s limits for foods that can expand or foam.

How to Store and Reheat Pozole

Pozole tastes even better the next day as the flavors have more time to develop. Allow leftovers to cool, then refrigerate them in an airtight container for up to 3–4 days.

To reheat, warm the pozole in a pot over medium heat until heated through. Add a splash of water or broth if it has thickened in the refrigerator.

You can also freeze pozole in freezer-safe containers for up to 2–3 months. Leave room for the liquid to expand, then thaw overnight in the refrigerator before reheating.

Pozole Rojo FAQs

Serving Suggestions

Pozole Rojo is one of our favorite meals for holidays and family gatherings. It makes a generous batch, and I like setting out all the toppings so everyone can build their own bowl.

Serve it hot with shredded cabbage, radishes, onion, cilantro, lime, and tostadas on the side. The fresh toppings add a nice crunch to the rich broth.

More Recipes from Jalisco, Mexico