This easy pressure cooker pozole recipe is the perfect comfort food. This is made with pork, spices, chicken broth, hominy, and sliced avocado. This recipe takes a bit of prep work but trust me it is worth it. I often make the pepper puree on my prep day, so it saves me 20 minutes or so when making this authentic Mexican soup. Smart Recipes, Mexican Recipes, Pork Recipes, Recipes Pork Mexican Pressure Cooker Pozole Pressure Cooker Pozole Recipe | PT1H Serves 4 Ingredients: 2 Large Dried Ancho Chilies 2 Large Dried Guajillo Chilies 2 Small Chiles De Arbol 4 Cups Chicken Stock 1 Tablespoon Extra-Virgin Olive Oil 1.5 Pound Boneless Pork Shoulder 1 Medium White Onion 4 Cloves Garlic 4 Cups Hominy 0.25 Teaspoon Salt And Freshly Ground Black Pepper 0.25 Cup Cilantro Leaves 8 Large Radishes 0.5 Cup Shredded Cabbage 1 Small Lime 1 Teaspoon Mexican Oregano 2 Bay Leaves 2 Teaspoons Ground Cumin 1 Piece Avocado Rehydrate the dried chilies in 2 cups of warm chicken stock for 30 minutes. Transfer to a blender, and pulse until a smooth sauce is formed. Strain the sauce through a fine mesh sieve, in a clean bowl. Heat a 1/2 tablespoon of oil in your Instapot and brown the pork, for about 10 minutes. Set aside. Stir in the remaining oil, diced onions, minced garlic, salt & pepper,bay Leaves,cumin and mexican oregano and sauté for about 5 minutes. Stir in the stock and chili sauce and deglaze any bits from the bottom of the Instapot. Return the pork to the pressure cooker and cook under high pressure for 40 minutes, allowing the pressure to release naturally for 10 minutes. Return the pressure cooker to Brown/Sauté mode and stir in the hominy and simmer for at least 10 minutes. Garnish with a healthy mound of cilantro, avocado, cabbage and a wedge of lime.

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