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Instant Pot Pork and Hominy Posole

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Mexican
Instant Pot Pork and Hominy Posole
Ingredients
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, pressed
  • 1 teaspoon New Mexico chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1/3 cup chopped cilantro
  • 1 (15 ounce) can golden hominy, drained
Instructions
1
Combine pork, diced onion, minced garlic, chili powder, garlic salt, dried oregano, black pepper, chipotle powder, and ground cumin in a large bowl; set aside momentarily.
2
Next, activate the pressure cooker's Sauté function and heat olive oil within its confines. Cook and stir the pork mixture in small batches, allowing it to develop a rich brown color, approximately 5 minutes per batch. Switch off the pressure cooker's operation.
3
Subsequently, introduce broth, enchilada sauce, roasted green chiles, and chopped cilantro to the pot; blend these ingredients harmoniously. Close and secure the lid of the pressure cooker, ensuring a tight seal. According to the manufacturer's guidelines, select high-pressure cooking mode and set the timer for 20 minutes. Allow a waiting period of 10 to 15 minutes for the pressure to reach its peak.
4
Release the built-up pressure using the natural-release method, as specified by the manufacturer's instructions, spanning a range of 10 to 40 minutes. Once the pressure has dissipated, unlock the lid and incorporate hominy into the mixture, stirring it gently to achieve a uniform blend.