Instant Pot Red Pork Pozole

Serving: 6



  • 2 lbs Pork Loin (not tenderloin), cubed into 1” pieces 
  • 1 TBSP Lime juice 
  • 2 tsp Kosher Salt 
  • 2 ½  TBSP Texy-Mexy Seasoning, Divided 
  • 2 TBSP Masa Harina  
  • 3-4 TBSP Vegetable Oil 
  • 1 Onion, small-diced 
  • 2 Garlic Cloves, minced 
  • 1 Green or Red Bell Pepper, small-diced  
  • *2 Chipotle Peppers in Adobo Sauce, minced 
  • 1 15 oz. Can Petite Diced Tomatoes
  • 2 15 oz Cans of Hominy, drained & rinsed 
  • 3 Cups Chicken Stock 


  • Shredded Lettuce 
  • Diced Onions or Radish slices 
  • ½ Bunch Cilantro, rough chopped  
  • Tortilla Chips 
  • Lime juice 
Instant Pot Red Pork Pozole

Notes* *You can find Canned Chipotle peppers in Hispanic Section of your grocery store


Step 1:

Season cubed pork with lime juice, salt and 1 TBSP Texy-Mexy. 

Step 2:

Sprinkle all surfaces of pork with Masa Harina. 

Step 3:

Using the sauté feature of your Instant Pot, heat oil and brown both sides of pork in batches. Use oil as needed. 

Step 4:

Remove pork and set aside.

Step 5:

Add onions, garlic and bell peppers. Sauté for 3-4 minutes. 

Step 6:

Add Chipotle peppers with adobo sauce, diced tomatoes, hominy and chicken stock.

Step 7:

Season with remaining Texy-Mexy Seasoning Blend. 

Step 8:

Cover and lock the lid into place, ensuring the pressure valve is closed.

Step 9:

Set cook time on high at 45 minutes. 

Step 10:

When cooking cycle is complete, alllow to naturally release pressure for about 20 minutes before carefully opening the pressure valve. 

Step 11:

Serve in bowls topped with lettuce, onions or radishes, cilantro and tortilla chips. Add a squeeze of lime.