Easy Chipotle Pork & Hominy Stew One-Pot Recipe
This flavorful one-pot recipe combines tender chunks of pork and chewy hominy in a mildly spicy and smoky broth, inspired by the New Mexican posole. Using an Instant Pot allows for quicker preparation while maintaining the dish’s rich, complex flavors with aromatics, chipotle, and a hint of fresh cilantro.
Equipment
- Instant Pot (or electric pressure cooker)
Ingredients
- 1 tablespoon vegetable oil
- 2 onions chopped fine
- 2 jalapeño chiles stemmed, seeded, and minced
- 1 1/2 teaspoons table salt
- 3/4 teaspoon pepper
- 4 garlic cloves minced
- 2 teaspoons minced canned chipotle chile in adobo sauce
- 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- 1/8 cup all-purpose flour
- 1 cup dry white wine
- 3 1/2 pounds boneless pork butt roast cut into 1-inch pieces
- 2 cups chicken broth plus extra if needed
- 2 15-ounce cans white or yellow hominy, rinsed
- 8 ounces carrots peeled and sliced into 1-inch pieces
- 2 bay leaves
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Using the sauté or browning function of the Instant Pot, heat the oil until shimmering. Add onions, jalapeños, salt, and pepper. Cook until softened and lightly browned, about 5 to 7 minutes. Add garlic, chipotle, and oregano, stirring until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits, until smooth.
- Add pork, broth, hominy, carrots, and bay leaves. Lock the lid and close the pressure release valve. Select high-pressure cook and set for 25 minutes. Turn off the Instant Pot and quick-release the pressure. Carefully open the lid, allowing the steam to escape.
- Remove bay leaves and skim excess fat from the surface of the stew using a wide spoon. Adjust consistency with additional hot broth if needed. Stir in chopped cilantro and season to taste with salt and pepper. Serve with lime wedges.
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