I adapted this recipe from one I found on Food Network. I’m always looking for new and interesting flavors, and this soup definitely qualified. Don’t worry if you don’t like spicy foods. You will be able to adjust the spice level to your liking. Posole rojo just might become your new favorite soup!
Chile Sauce
You will have enough chile sauce for several batches, but don’t divide it up yet until you know how much you need per batch. That can vary based on personal taste and on the spiciness of the peppers used.
Snap off the stems and remove as many seeds as possible from the following:
3/4 c. chiles de arbol
4-5 dried ancho chiles
(I found both of these at Walmart in the Mexican section.)
Pour over the chiles and let sit for 30 minutes:
1 1/2 c. boiling water
After 30 minutes, put the chiles and water in a blender and blend until smooth with
2 cloves garlic
Pour the sauce through a mesh strainer to remove the solid pieces and discard them. Set the chile sauce aside for now.
The Soup
In the Instant Pot on saute or on the stove, heat the pot until very hot and sear for 4 minutes on each side:
2 lbs. boneless, skinless chicken thighs, rubbed with 2 t. cumin
Remove the meat from the pot and saute until browned slightly:
1 onion, chopped
1 T. minced garlic
Add the chicken back in, along with the following:
8 c. broth (stovetop) or 6 c. broth (Instant Pot)
1 T. oregano
1 bay leaf
chile sauce to taste (Measure how much you put in and divide the leftovers accordingly to freeze for future batches of posole.)
Simmer the soup for 2 hours and shred the meat. Instant Pot: Cook at high pressure for 40 minutes, then quick release and shred the meat.
Add and simmer until hot:
3 cans hominy, drained
Toppings
Posole rojo tastes amazing with a variety of toppings.
Authentic: avocado, cabbage, onion, radish, cilantro
Less authentic, but delicious too: sour cream, shredded cheese
Find more recipes for soups and stews here.
Instant Pot Posole Rojo (Hominy Soup)
Equipment
- pressure cooker
- blender
Ingredients
The Chile Sauce
- 3/4 cup chiles de arbol dried
- 4-5 ancho chiles dried
- 1 1/2 cups water boiling
- 2 cloves garlic
The Soup
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons cumin
- 1 onion chopped
- 1 tablespoon garlic minced
- 6 cups chicken broth
- 1 tablespoon oregano
- 1 bay leaf
- 3 cans hominy drained
Toppings
- avocado
- cabbage shredded
- onion diced
- radish sliced
- cilantro chopped
- sour cream
- cheese shredded or crumbled
Instructions
The Chile Sauce
- Snap off the stems and remove as many seeds as you can from the dried chiles. Pour the boiling water over the chiles and let them soak for 30 minutes.3/4 cup chiles de arbol, 4-5 ancho chiles, 1 1/2 cups water
- Put the chiles and water in a blender with the garlic and blend until smooth. Pour the mixture through a fine mesh strainer and discard the solid pieces. Set the sauce aside for now.2 cloves garlic
The Soup
- Rub the cumin into the chicken thighs. Heat the pressure cooker on "Saute" mode and sear the chicken for 4 minutes on each side.2 pounds boneless, skinless chicken thighs, 2 teaspoons cumin
- Remove the meat to a plate and saute the onion and garlic until slightly browned.1 onion, 1 tablespoon garlic
- Add the chicken back to the pot with the broth and spices. Add chile sauce to taste. Divide the rest of the sauce accordingly and freeze it for future batches.6 cups chicken broth, 1 tablespoon oregano, 1 bay leaf
- Cook the soup at high pressure for 40 minutes with a quick release. Shred the meat and add the hominy. Heat through.3 cans hominy
- Serve the soup with whatever toppings you'd like.avocado, cabbage, onion, radish, cilantro, cheese, sour cream