Photo Credit:- Cosori Air Fryers
In the Instant Pot, pork shoulder becomes as tender as if it had been simmered for hours in this classic Mexican soup. The amount of broth may seem like a lot, but it is designed to be a thinner soup. This posole is served with cilantro, radishes, avocado, and lime juice. Jar size: 3 cups


Dry ingredients
  • 1 tablespoon chile de árbol
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground cumin
  • 1 tablespoon Dried Mexican oregano
  • 1/4 teaspoon sea salt
  • 2 teaspoons dried garlic
  • 1/3 cup dried onion
  • 1 bay leaf
  • 2 cups dried hominy
For cooking and serving
  • 2 tablespoons canola oil
  • 1 1/2 pounds pork shoulder cut into 2-inch pieces
  • Salt and pepper
  • 12 cups chicken broth
  • 1 cup roughly chopped cilantro to serve
  • 1 bunch radishes thinly sliced, to serve
  • 2 avocados diced, to serve
  • 2 limes cut into wedges, to serve


  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Select sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the pork shoulder dry with paper towels and season generously with salt and pepper. Sear the pork in the Instant Pot until browned on all sides, about 10 minutes. Add all of the jarred ingredients to the Instant Pot along with the 12 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 30 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
To Serve:
  1. Divide the soup between serving bowls and top with chopped cilantro, sliced radishes, and diced avocado. Finish with a squeeze of lime juice.


Tip: Dried hominy is similar to dried beans insofar as it is typically soaked and then cooked to rehydrate it. Soaking is not essential, though. And, cooking it in this rich, flavorful broth infuses the grain with flavor.

Source:- Cosorithis

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