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Pressure Cooker Pozole (Pork and Hominy Stew)

1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
Kosher salt and fresh cracked pepper
1 tbsp olive oil, divided
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
2 (15 oz) cans hominy, drained and rinsed
4 oz diced avocado and lime wedges, for serving
cilantro for garnish

Season the pork with salt.

On saute setting, heat half of the oil.

Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.

Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.

Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
Return pork to the pressure cooker. Secure lid.

Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
Remove from heat, vent pressure, then remove lid.

Skim fat if any.

Using two forks, shred pork; then stir in hominy and heat through.
Serve with avocado and lime and garnish with cilantro.
Makes 8 1/2 cups.



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