- 2 c. leftover roasted pork, chopped or shredded
- 4 c. roasted salsa verde
- 4 c. chicken, turkey, or pork stock - I like a combination of poultry and pork stock
- 1 T. dried Mexican oregano
- 2 tsp. dried epazote - optional
- 1/4 c. fresh cilantro leaves
- 1 (18 oz.) can white hominy
- Salt and pepper, to taste
- For garnishing: chopped avocado, sliced radishes, fresh cilantro leaves, finely chopped white onion, shredded cabbage, corn chips, sour cream, lime juice
Combine everything but the garnishes in the pot of your Instant Pot or other electric pressure cooker. Set to cook on high pressure for 18 minutes. While the soup is cooking, prepare the garnishes, as pozole is as much about what you serve on it as it is the soup!
When the timer beeps, allow the soup to rest for at least 10 minutes before releasing the pressure. If you have the time, allow it to release entirely on its own. The extra cooking time will make the soup that much better. Serve each bowl of soup garnished with several garnish items or all of them!
- Yields: 8 servings
- Preparation Time: 45 minutes
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