Pressure Cooker Red Pozole – have a hearty Mexican soup ready in a litte over an hour using canned hominy.
- 4 pounds boneless pork shoulder, cut into 1 1/2 inch strips (my local grocery store sells these as “western ribs”)
- 2 teaspoons kosher salt
- 1 teaspoon vegetable oil
- 1 large onion, diced
- 1/2 teaspoon kosher salt
- 4 cloves garlic, minced
- 1 chipotle en adobo, minced, with some adobo sauce
- 2 tablespoons chili powder
- 1 tablesopon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 3 tablespoons masa harina flour (or substitute regular flour)
- 2 cups chicken stock (preferably homemade) or water
- 2 (15-ounce) cans hominy, drained and rinsed
- 14-ounce can fire roasted diced tomatoes
- Juice of 1 lime
- 1 tablespoon brown sugar (Piloncillo is authentic, but annoying to grate)
- Salt and pepper to taste
- Brown the pork: Sprinkle the pork evenly with 2 teaspoons of kosher salt. Heat the vegetable oil in the pressure cooker over medium-high heat until shimmering. Brown the pork in two to three batches, depending on the size of your pressure cooker. Brown each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Remove the pork to a bowl, leaving as much fat behind as possible.
- Saute the aromatics and toast the spices: Reduce the heat to medium and add the onions and 1/2 tsp kosher salt to the pressure cooker. Saute the onions until softened, about 5 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Add the garlic cloves and chipotle en adobo, and saute for one minute. Make a hole in the middle of the aromatics and add the chili powder, cumin, and oregano. Cook for one minute, or until fragrant, then add the masa harina flour and mix into the aromatics.
- Cook the pozole: Put the pork (and any juices in the bowl) back into the pressure cooker. Add the chicken stock and hominy and stir to combine, scraping the bottom of the pot one more time. Add the tomatoes on top, but do not stir. Lock the lid on the pressure cooker, and bring to high pressure. Cook at high pressure for 20 minutes in a stovetop PC, or 24 minutes in an electric PC. Turn off the heat and let the pressure come down naturally for 15 minutes, then quick release any remaining pressure. Add the lime juice and brown sugar, stir, then taste the pozole. Add salt, pepper, and more brown sugar to taste – I usually add another teaspoon or two of kosher salt, plus a good grinding of black pepper.
- Serve: Serve the pozole in bowls, with one or more of the following toppings on the side: sliced radishes, diced onions, sliced avocado, tortillas, tortilla chips, and/or hot sauce.
- Category: Pressure Cooker
- Cuisine: Mexican