Pork and Hominy Stew (Posole)

By: Urvashi Pitre

Pork and Hominy Stew (Posole)
cuisine icon Cuisine
Mexican
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 8 servings, ancho chile powder, chipotle chiles in adobo, contributed, cook 50 min, dairy free, dinner, dried oregano, easy, fresh cilantro, garlic, gluten free, ground cumin, hominy, mexican, pork shoulder, prep 10 min, pressure cook, salt, Urvashi Pitre, water, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
8 servings
Ingredients
  • 1 pound pork shoulder
  • 1 yellow onion
  • 25 oz hominy
  • 3/4 cup Water
  • 3 - 4 cloves garlic
  • 1 - 3 canned chipotle chiles in adobo
  • 2 tsp ancho chile powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 cup fresh cilantro
Instructions
  • In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
  • Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve.
Notes
  • NOTE: If you like your hominy more al dente, I suggest you put in half the can while cooking so it flavors and thickens the stew a bit, and save the other half to add after cooking.
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