Instant Pot Pozole Rojo

In Mexican pozolerias you're given the choice of 8 to 12 different toppings and every person can customize their bowls. Put out a selection of garnishes and let your guests do the same.
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  • Level: Intermediate
  • Total: 3 hr 20 min
  • Active: 1 hr
  • Yield: 8 servings
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Ingredients

3 ounces guajillo or dried New Mexico chiles (about 12), stemmed and seeded

2 ounces ancho chiles (about 4), stemmed and seeded

1 ounce cascabel chile (about 5) stemmed and seeded

1 tablespoon vegetable oil

3 pounds boneless pork shoulder 

1 tablespoon dried oregano, preferably Mexican, plus more for serving

1 teaspoon whole black peppercorns

2 heads garlic (about 20 cloves), separated and peeled

2 whole cloves

1 white onion, sliced, plus chopped white onion, for serving

Kosher salt

One 14- to 16-ounce bag dry hominy (pozole), picked through and rinsed 

1 bunch fresh cilantro, plus additional leaves, for serving

1 bunch fresh mint  

1 bay leaf

Thinly sliced cabbage, thinly sliced radishes, fried tortilla strips, crumbled queso fresco, crema and lime wedges, for serving

Directions

Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker
  1. Preheat the oven to 350 degrees F.
  2. Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use.
  3. Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use. 
  4. Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes. 
  5. Blend the chile mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf. 
  6. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes. 
  7. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid. 
  8. Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine. 
  9. Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide. Toasting the chiles in the oven instead of the multicooker saves about 20 minutes. But if you really don't want to turn on your oven, you can toast the chiles -- two at a time -- in the multicooker on high saute until they smell toasted, nutty and fragrant, about 30 seconds per side.