How To Make Pressure Cooker Pozole (Pork and Hominy Stew)
This pozole recipe is essentially a stew of pork and hominy that is flavored with onion, garlic, chili powder, and served with wedges of avocado and lime.
Serves:
Ingredients
- 1¼lbpork shoulder,boneless, trimmed of fat and cut into 4-inch pieces
- kosher salt and fresh cracked pepper
- 1tbspolive oil,divided
- 1mediumwhite onion,chopped
- 4garlic cloves,minced
- 2tbspchili powder
- 4cupschicken broth,low sodium
- 2cupswater
- 15ozhomin,(2 cans), drained and rinsed
- 4ozavocado,diced, and lime wedges, for serving
- cilantro,for garnish
Instructions
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Season the pork with salt.
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Press saute and heat half of the oil.
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Add the pork and cook for about 8 minutes or until pieces are browned on all sides; transfer to a plate.
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Add remaining oil, onion, garlic, and chili powder and sauté for about 4 minutes, until soft.
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Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
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Return pork to the pressure cooker. Secure lid.
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Cook high pressure for about 45 minutes until meat is tender. Quick or natural release.
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Remove from heat, vent pressure, then remove lid.
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Skim fat if any.
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Using two forks, shred pork; then stir in hominy and heat through.
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Serve with avocado and lime and garnish with cilantro.
Nutrition
- Calories: 352.29kcal
- Fat: 24.41g
- Saturated Fat: 7.21g
- Monounsaturated Fat: 12.10g
- Polyunsaturated Fat: 2.97g
- Carbohydrates: 11.82g
- Fiber: 2.94g
- Sugar: 3.68g
- Protein: 21.53g
- Cholesterol: 71.89mg
- Sodium: 889.63mg
- Calcium: 48.14mg
- Potassium: 666.70mg
- Iron: 2.16mg
- Vitamin A: 57.39µg
- Vitamin C: 5.89mg
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