Pressure Cooker Red Pozole

 

Pressure Cooker Red Pozole - have a hearty Mexican soup ready in a litte over an hour using canned hominy.

What you will need

Pressure cooker, at least 6 quarts (bigger is better, like my giant Kuhn Rikon 12-quart pressure cooker)

Author: Mike Vrobel

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Yield: 6-8

Category: Pressure Cooker

Cuisine: Mexican

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

Heat level: Don’t want to start with a spicy Pozole? Skip the chipotles en adobo and it will be very mild, but still full of flavor. Want more heat? Up the chipotles to 2 tablespoons. (Or, add hot sauce at the table, which is what I do.)

Don’t have a pressure cooker? Cook the recipe in a dutch oven. In step 3, instead of pressure cooking on high, bring the pot with all the ingredients to a boil. Then cover the pot and move it to a 350*F oven for 2 hours. Remove from the oven, and season to taste.

Speed up the browning with two pans. Instead of browning all the pork in the pressure cooker, brown one batch in a fry pan and the other batch in the pressure cooker. Remove all the pork to a bowl, continue with the onions in the pressure cooker, and simmer the stock (or water) in the fry pan, scraping the browned pork on the bottom of the pan into the stock.Pour the stock from the fry pan into the pressure cooker when the recipe says it is time to add the stock. (Those browned bits are full of flavor we don’t want to leave behind.)

This recipe is made for leftovers; it tastes better the next day, and freezes very well.

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