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Pork Posole Recipe in the Instant Pot Pressure Cooker served in a green Frankoma soup bowl.

Pressure Cooker Pork Posole

This is a Pork Posole Recipe made in the Instant Pot. Cooking hominy in the pressure cooker works like a charm. The chiles and seasonings infuse great flavor into the pork when cooked under pressure. Pork posole can be complicated, but the pressure cooker turns this into a one-pot breeze.
Course Main Course Pork
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 30 minutes
Pressure release 25 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 284kcal


  • 2 cups dry hominy soaked overnight in 4 cups water
  • 3 pounds boneless pork loin roast cut in large 2" chunks and seared
  • 1 bay leaf
  • 2 dried guajillo chilies stems removed and seeds are shaken out
  • 2 tablespoons dried Mexican Oregano crumbled
  • 2 teaspoons cumin powder
  • 2 cloves garlic minced or crushed in a garlic press
  • 2 teaspoons salt
  • 8 roasted Hatch or Pueblo Chile peppers tops cut off, veins and seeds scraped out.
  • To Garnish:
  • thinly sliced radishes
  • cubed avocado
  • a wedge of cabbage
  • lime wedges
  • cilantro
  • flour tortillas


  • Cut the pork roast into 2" chunks, removing any large pieces of fat. You want to keep a little bit of the fat for flavor.
  • Sear the pork pieces in the Instant Pot or stove-top. If you want to sear the pork in the instant pot, do this before you cook the hominy and then remove the pork to a plate. Searing will add more flavor to the over-all dish. But to stream-line the recipe, this most certainly can be made without this step.
  • Add soaked hominy and water it soaked in, to the pressure cooker.
  • Close and lock the lid of the pressure cooker.
  • Cook for 15 minutes at high pressure.
  • When time is up, release the pressure through the release valve, then open.
  • Add the pork pieces, bay leaves, dry Guajillo chilies, oregano, cumin powder, garlic, and salt.
  • Close and lock the lid of the pressure cooker and cook at high pressure for 10 minutes.
  • When the 10 minutes is up, natural release for 25 minutes. Once the 25 minutes is up, press the release valve to finish the steam release. Open only if the pressure indicator has gone down. 
  • Find and discard the bay leaf. Find the Guajillo chilies and remove them.
  • In a small chopper puree the dried chiles and two spoons of hominy into a paste. Add the paste to the pressure cooker. This step will thicken the soup.
  • Add the Roasted Hatch or Pueblo Chiles. You can also use canned chiles if you don't have access to roasted fresh chile.
  • Simmer the contents of the pressure cooker uncovered for 5-10 minutes or until the desired thickness is reached.
  • Serve ideas: flour tortillas, radish, avocado, cabbage, cilantro, chopped fresh sweet onion and lime.


Calories: 284kcal | Carbohydrates: 12g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 811mg | Potassium: 869mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 95.9mg | Calcium: 50mg | Iron: 2.4mg