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1. Pat the beef chuck dry and season with half the salt. Set the Instant Pot to Sauté on high, heat the vegetable oil, and brown the beef in two batches for 3-4 minutes per side. Transfer to a plate.
1.4 lb Beef chuck, cut into 4 cm cubes,
2 tbsp Vegetable oil,
0.8 tsp Salt
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2. In the same pot, add the white onion and sauté for 3 minutes, scraping up the browned bits. Add the garlic, guajillo chilies, ancho chili, cumin and oregano and stir for 30-45 seconds until fragrant, taking care not to burn the chilies.
1 piece White onion, diced,
4 clove Garlic cloves, minced,
3 piece Dried guajillo chilies, stemmed and seeded,
1 piece Dried ancho chili, stemmed and seeded,
2 tsp Ground cumin,
2 tsp Dried Mexican oregano
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3. Pour in the beef broth and scrape the bottom of the pot thoroughly. Add the chipotle peppers, adobo sauce, bay leaves and the remaining salt, then return the beef to the pot along with any juices.
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4. Lock the lid, set the valve to sealing, and pressure cook on high for 45 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
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5. Open the pot, remove the bay leaves, and use a ladle to transfer the chilies, chipotles and about 1 cup of broth to a blender. Blend until smooth, then stir the puree back into the pot.
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6. Add the hominy, set the pot to Sauté on low, and simmer for 10-15 minutes until the broth is deeply flavored and the beef is fork-tender. Break the beef into bite-size pieces with a spoon and adjust the salt.
2 can Canned hominy, drained and rinsed,
1.5 tsp Salt
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7. Ladle the pozole into bowls and serve with the cabbage, radishes, cilantro, lime wedges and tostadas on the side, so everyone can top their own bowl. Squeeze lime over the top just before eating.
2 piece Limes, cut into wedges,
2 cup Green cabbage, finely shredded,
4 piece Radishes, thinly sliced,
0.5 cup Fresh cilantro, chopped (garnish),
6 piece Tostadas (garnish)
