1-2 hours4-6 servingsboneless pork shoulder

No Brainer Pork Pozole

By Bruce Weinstein and Mark Scarbrough

4-6 servings

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: Mexican

Yield: 4-6 servings

Ingredients

1 1/2 pounds boneless pork shoulder
1 can (29-ounces) hominy
1 1/2 cups chicken broth
1 medium yellow or white onion
1 can (10-ounce) hot or mild diced tomatoes and green chiles
1 can (4 1/2-ounce)hot or mild diced green chiles
2 tbsp pure chile powder
3 medium garlic cloves
1 tbsp ground cumin
1 tsp dried oregano
1/2 cup loosely packed

It can’t get much easier: canned staples turned into the base for an otherwise fairly traditional pork and hominy stew. The only trick to this recipe is that you must wait patiently for that natural release to work its magic, tenderizing the pork as it sits in the pot. There’s no added salt because canned products, even low- sodium versions, can be quite salty. Pass extra at the table, preferably a coarse, crunchy salt.

INSTRUCTIONS

Stir the pork, hominy, broth, onion, canned tomatoes and chiles, the canned green chiles, chile powder, garlic, cumin, and oregano in the insert set in a 5-, 6-, or 8-quart Instant Pot until well combined. Lock the lid onto the cooker.
MAX Model: Set to Pressure Cook on MAX pressure for 25 Minutes.

Pressure Cooking with other models: Set to Pressure Cook/Manual on High Pressure for 30 Minutes.

Slow-cook Function: Set to Slow Cook on High for 3 hours.
When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 40 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker. Stir in the cilantro. Set the lid askew over the pot and set it aside for 5 minutes to blend the flavors. Stir again and serve warm.

Notes

Other Pots
• For a 3-quart Instant Pot, you must
halve all of the ingredient amounts.
• For a 10-quart Instant Pot, you must double all of the ingredient amounts., Beyond
• The best condiments for this posole are peeled, pitted, and chopped avocado; thinly sliced radishes; and/or fresh lime wedges for squeezing over the servings.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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