Chunky Pork Pozole Verde in the Pressure Cooker
Servings: 6 heaping servings
Equipment
- Pressure cooker
- Ninja Foodi
- Instant Pot
Ingredients
Pozole
- 3 lbs boneless pork shoulder, cut into 1 inch chunks, large fatty chunks discarded
- 1 tbsp adobo seasoning
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
- 1 cup red onion, diced
- 1 poblano pepper, seeds removed and diced
- 6 cloves garlic, minced
- 1 16 oz jar mild salsa verde
- 1/2 bunch cilantro, chopped
- 1 15 oz can white beans, drained
- 1 25 oz can Mexican style hominy, drained and rinsed
- 3 cups chicken broth
- 3 bay leaves
- 2 tbsp cornstarch
Garnishes (Optional but Recommended)
- Sliced radishes
- Diced onion
- Sliced limes
- Jalapeños
- Cotija cheese or queso fresco
- Shredded cabbage
- Tortilla chip strips
- Cilantro
Instructions
- Season pork on all sides using all seasonings except bay leaves. Mix well to ensure all of the pork is well covered.
- Heat oil over high heat using the saute setting in the electric pressure cooker of your choice (Instant Pot, Ninja Foodi, etc.)
- Add pork and sear well on all sides, approximately 4-5 minutes.
- Add onion, poblano, and garlic, stirring until softened, 5-7 minutes.
- Add all remaining ingredients except for cornstarch and mix well. Put the pressure cooking lid on and make sure the vent is set to sealing. Pressure cook on high pressure for 35 minutes.
- After the timer goes off, allow the pressure to naturally release for 20 minutes, then quick release any remaining pressure.
- Skim off excess fat and oil at the top of the pozole.
- Combine cornstarch with 1/4 cup of the juices from the stew to make a slurry. Turn the pressure cooker back to the saute mode on high. Pour in the slurry and mix well using a whisk. Boil for 5 minutes stirring frequently until slightly thickened, then turn off the heat.
- Serve with garnishes of your choice and enjoy!