This soup is referred to as “Pozole-style” instead of just pozole (posole), because the recipe itself is inspired by the traditional Mexican soup of pozole. Traditional pozole requires a longer prep and cooking time, since the base is made from dried chilis that have been steeped in hot water and then blended. This recipe cheats that flavor a bit, using diced red tomatoes and chipotle paste to get the same color, smoky spice, and depth of flavor.
Doing it that way turns long-simmering pozole into a quick drop-&-cook prepped meal for weeknights.
If you can only find pork butt, that’s fine too- and feel free to use the bone-in and remove the bone later, if you’d like.
If you can only find canned chipotle peppers and not the paste, no worries on there, either- add the chilis from the can and use your spoon to break up the chilis after the soup is cooked.
Top this warming soup with your favorite toppings like grated cotija cheese, chopped cilantro, avocados, and squeezed lime juice.
New Mexico Pozole-Style Pork Stew
Ingredients
2 pounds boneless pork shoulder or butt
28 ounce can drained hominy
28 ounce can diced tomatoes
14 ounce can drained pinto beans
2 teaspoons dried oregano
1 teaspoon cumin
2-3 cloves garlic, minced
2 tablespoons jarred or canned chipotle paste (or 2 peppers)
For serving:
Grated cotija cheese
Chopped cilantro leaves
Avocados
Fresh lime juice
Instructions
Instant Pot Instructions:
- Add all ingredients to the Instant Pot and secure the lid.
- Cook on High Pressure for 40 minutes with a natural pressure release.
- Use two spoons to shred apart the pork shoulder inside the soup. If needed, use a wooden spoon to press and break apart the chipotle chilis.
- Serve hot with desired toppings.
Slow Cooker Instructions:
- Ad all ingredients to the slow cooker and secure the lid.
- Cook low for 6 hours, high for 4, until the pork is falling apart tender.
- Use two spoons to shred apart the pork shoulder inside the soup. If needed, use a wooden spoon to press and break apart the chipotle chilis.
- Serve hot with desired toppings.
Stovetop Instructions
- Add the ingredients to a large pot set over medium heat.
- Bring to a boil and then lower to a simmer.
- Cook over low heat for 2-2.5 hours, uncovered.
- Once the pork has cooked enough that is fall apart tender, use two spoons to shred apart. Use a spoon to press and break apart chipotle peppers, if needed.
- Serve hot with desired toppings.
Notes
Prep it for later:
- Prepare all ingredients as directed and transfer to a large resealable bag or container.
- If eating in the next day or so, you can chop cilantro, grate cotija, and squeeze lime as toppings to hold.
You’ll need:
- 1 bag or container of prepared ingredients
- Any toppings you might need in the next day or so.
Prepare from prepped:.
Instant Pot Instructions:
- Add all ingredients to the Instant Pot and secure the lid.
- If cooking from frozen: Cook on High for 60 minutes with a natural pressure release.
- If cooking from thawed: Cook on High for 40 minutes withy a natural pressure release.
- Serve hot with desired toppings.
Slow Cooker Instructions: Thaw in fridge overnight before cooking
- Add all ingredients to slow cooker and secure the lid.
- Cook low for 6 hours, high for 4, until the pork is falling apart tender.
- Use two spoons to shred apart the pork shoulder inside the soup. If needed, use a wooden spoon to press and break apart the chipotle chilis.
- Serve hot with desired toppings.
Stovetop Instructions: Thaw in fridge overnight before cooking
- Add the ingredients to a large pot set over medium heat.
- Bring to a boil and then lower to a simmer.
- Cook over low heat for 2-2.5 hours, uncovered.
- Once the pork has cooked enough that is fall apart tender, use two spoons to shred apart. Use a spoon to press and break apart chipotle peppers, if needed.
- Serve hot with desired toppings.
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