• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Thai Caliente Food Blog

Healthier Thai and Mexican Recipes

  • Recipes
    • Thai Recipes
    • Mexican Recipes
    • Breakfast
    • Appetizers
    • Desserts
  • Videos
  • About
  • Contact
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
You are here: Home / Recipes / Mexican Recipes / Instant Pot Posole Rojo Guadalajara Style

Instant Pot Posole Rojo Guadalajara Style

24 · Mar 16, 2018 · 2 Comments

Jump to Recipe Print Recipe
Posole Rojo, is a soup made with pork and hominy, then topped with fresh cabbage, radishes, cilantro, and lime.

Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy made in the instant potDepending on the region of Mexico, there are variations of Posole, but this recipe is how it’s traditionally made in Guadalajara, according to my Mother in law. Posole is typically cooked for a couple of hours on the stove until the pork is tender, but I decided to try my Instant Pot. It turned out great, and of course in half of the time. If you haven’t bought an Instant Pot yet, I highly recommend it! I’ve listed instructions for both the Instant Pot, Stove top, and notes on how to use a leaner cut of pork.Posole Rojo from Guadalajara- Mexican Pork Stew with HominyMy husband’s family traditionally makes Posole for family gatherings, especially around Christmas time since it makes a large batch. Using the Instant pot makes it fast enough for a weeknight meal, especially during the winter months when you want something warm.  Pair it with some crispy tostadas or tortilla chips, and you can have an authentic Mexican meal at home.

Most of the ingredients can be found at a traditional grocery store. I was able to find hominy and the dried guajillo chiles at my local grocers, however if you have Mexican grocery store near by, it will more than likely be cheaper. I used pork shoulder, which is traditionally used, but I actually prefer a leaner cut like tenderloin. If you are using pork shoulder, then trim most of the outside fat before cooking. See my notes below on using Pork Tenderloin.Posole Rojo from Guadalajara- Mexican Pork Stew with HominyThe soups reddish color comes from dried chili peppers. You could use either dried California Chiles or Guajillo dried Chiles. These chilies have a mild heat to them, which is what you want. If you prefer to have your Posole spicy, then you can add hot sauce when eating it. The ingredient list for the soup itself is short, but don’t skimp on the toppings. The toppings make it a filling meal while adding texture and flavor to the soup. We like to eat Posole with crispy tostadas, either store bought or homemade by grilling corn tortillas till they are nice and crispy. I’ve also had Posole paired with warmed tortillas and even bread, either way, it’s a nice filling soup.Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy

This page contains affiliate links. If you click on one of the product links above and complete a purchase, I’ll receive a small commission. The price of the item does not increase with the affiliate link. Thank you for your support!

Be sure to tag me on IG @ThaiCaliente if you make any of my recipes and follow me on Pinterest to save them to your boards.
Posole Rojo from Guadalajara- Mexican Pork Stew with Hominy made in the instant pot
Print

Instant Pot Posole Rojo Guadalajara Style

Posole Rojo, is a soup made with pork and hominy, then topped with fresh cabbage, radishes, cilantro, and lime.

Keyword Posole
Author Renee Fuentes

Ingredients

Posole:

  • 2-3 lbs Pork Shoulder/Butt or Pork Tenderloin (Lean Option) Fat trimmed on the outside and cut into 2 in chunks. Use less meat if you have a small instant pot. See Notes below for Tenderloin Instructions
  • 1 Tbsp Salt have more on hand
  • 1 Whole White Onion peeled
  • 2 25 oz Cans White Mexican Hominy, drained
  • 6 Dried Mexican Chilies Guajillo or California chilies
  • 2 Garlic Cloves Whole
  • 2 Roma Tomatoes Halved
  • Water Enough water to cover pork in the instant pot or Stove top pot.

Toppings:

  • Finely shredded Cabbage
  • Sliced Radishes
  • Chopped Cilantro
  • Finely Chopped white onion
  • Lime Wedges
  • Hot Sauce
  • Tostadas, Tortilla Chips, or Bread for Dipping

Instructions

Instant Pot (8 quart size)

  1. Trim fat from outside of pork shoulder/butt, unless using a leaner cut like Pork Tenderloin, then see notes below. Cut into 2 in chunks and place in the Instant Pot. I filled with water to about the 5 quart line. If you have a smaller IP then you'll need to add less pork and water. Add a whole peeled onion, salt, cover with lid, put valve on sealing, and cook on manual mode, high pressure for 25 minutes.

  2. While the pork is cooking, get your dried chilies, remove the stems and shake out some of the seeds. Then place them in a bowl and cover with warm water and soak for the 25 minutes.
  3. Once the timer goes off on the IP, set to off, and allow the pressure to release naturally for 15 min. Then quick release any pressure that is left.
  4. Place soaked chilies with 1 cup of clean water into a blender with 2 whole cloves of garlic, and tomatoes. Blend until smooth. Pour mixture through a fine mesh strainer to take out any big chunks or seeds that are left.

  5. Open the Instant Pot carefully, add both cans of drained hominy, the mixture of tomato, garlic, and chilies, then cook on high pressure for an additional 10 minutes. When the timer goes off, quick release the pressure.

  6. Taste the broth and add additional salt if needed.
  7. You can either leave the pork in chunks or shred some pieces to make it easier to eat. Serve in bowls and have toppings ready.

Stovetop:

  1. Trim fat from outside of port shoulder/butt, unless using a leaner cut like Pork Tenderloin. Cut into 2 in chunks and place in a large pot on the stove. Add about 8-10 cups of water, add a whole peeled onion, salt, and cover with lid. Bring to a boil, then simmer on medium low for about 1 hour or until pork is tender. 

  2. While the pork is cooking, get your dried chilies, remove the stems and shake out some of the seeds. Then place them in a bowl and cover with warm water and soak for 30 minutes.
  3. Place soaked chilies with 1 cup of clean water into a blender with 2 whole cloves of garlic, and tomatoes. Blend until smooth. Pour mixture through a fine mesh strainer to take out any big chunks or seeds that are left.

  4. After an hour of the pork simmering, add both cans of drained hominy, the mixture of tomato, garlic, and chilies, and bring back to a boil. Reduce heat and simmer again on medium low for about 30 minutes, or until the pork is tender, and the hominy is softened.

  5. Taste the broth and add additional salt if needed.
  6. You can either leave the pork in chunks or shred some pieces to make it easier to eat. Serve in bowls and have toppings ready.

Recipe Notes

If you are using  the leaner option, Pork Tenderloin, then place Pork, drained hominy, whole onion, blended sauce, salt, and water into a large pot. Set timer on Instant Pot for 25 minutes and allow pressure to release naturally for 15 minutes. For Stove Top, bring to a boil, then simmer on low for 1 hour, or until pork is tender. 

24

Mexican Recipes Guadalajara, Instant Pot, Jalisco, Mexican, Pork, Posole, Pozole, Red, Rojo, Soup, Stew

Reader Interactions

Comments

  1. Marci Symington says

    December 22, 2018 at 7:48 am

    Merry Christmas and Happy New Year to you, Renee!!!

    Reply
    • Renee says

      December 24, 2018 at 3:15 pm

      Thank you Marci! Merry Christmas to you and your family too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I'm Renee Fuentes, the face behind Thai Caliente. If you're looking for healthier Thai and Mexican Recipes, then you've come to the right place! Take a look around and try cooking something new today! About Me...

Categories

  • Life
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Mexican Recipes
    • Thai Recipes

As an Amazon Associate I earn from qualifying purchases

https://www.youtube.com/watch?v=mWgdJGZ5EKo

Footer

Search For a Recipe

Instagram

  • What's one of your favorite Holiday treats? 🎄 My kids love drinking hot cocoa with lots of marshmallows or whipped cream. I wanted to try a dairy free version with plant based milk and simple ingredients with a Mexican twist. This Mexican hot cocoa turned out so good, and I know it's going to be my holiday drink. ❤️ And if you prefer Milk, I provide dairy instructions too 😉 Click on my bio link for the recipe! . . #mexicanhotcocoa #mexicanhotchocolate #dairyfree #holidayseason #christmasdrinks #easyveganrecipes #easyrecipes #BHGfood #todayfood #food52grams #foodblogfeed #foodnetwork #thekitchen #imsomartha #beautifulcuisines #azfoodblogger
  • When I'm craving something I just have to make it. I made a dairy free Zuppa Toscana using coconut milk instead of heavy cream and honestly I think I prefer this version more! It's creamy yet doesn't feel heavy. I inhaled this bowl! Best part, 5️⃣ Ingredients!! Here's the recipe: . ➕ 1lb Italian sausage, I used chicken ➕ 4 Cups Chicken Broth ➕ 4 Yukon potatos, peeled and diced small ➕ 1 can full fat coconut milk ➕ I Bag chopped Tuscan Kale ➕ Squeeze of lemon at the end (optional) In a large soup pot, cook sausage till done, remove and drain. Add chicken broth to pot and diced potatoes, bring to a boil. Cook for 10 min till potatoes are soft. Add coconut milk, stir, the add kale. Turn off heat let kale wilt and serve with a squeeze of lemon. . . #dairyfree #zuppatoscana #easyrecipes #easyandhealthy #makesmewhole #BHGfood #todayfood #food52grams #foodnetwork #thekitchen #thenewhealthy #azfoodblogger
  • I made my Turkey Pumpkin chili for dinner tonight with a dairy free green chili cornbread. It's perfect on this cloudy/rainy day and just an all around easy dinner to have on busy Monday. Best of all my kids will devour it! Find the recipe and YouTube video in my bio. . . #turkeychili #instantpotmeals #easymeals #easyandhealthy #makesmewhole #forkyeah #eatingwelleats #todayfood #food52grams #foodnetwork #thekitchen #foodgawker #onmytable #azfoodblogger #azblogger
  • This time of year, all I want to eat is easy comfort food! Yellow curry is unlike red or green curry because it is mild in spice and made with potatoes. This gives the curry a cozy comforting vibe! Make it with chicken or leave it out for a meatless option. . . #yellowcurry #thaicurry #easythairecipes #easyandhealthy #easymeals #onmyplate #bhgfood #goodfulhealthyeating #eeeeeats #eatingwelleats #foodnetwork #thekitchen #theeverygirlcooks #azfoodblogger
  • Happy December 1st, from the 'North Pole!' We had magical time at the @northpoleexperience despite delays and below freezing temps, but it all made for a memorable experience!! 🎅🤶 . . #christmasmagic #northpoleexperience #flagstaffarizona #exploreAZ #beautifulaz

ThaiCaliente copyright 2019