Pork and Hominy Stew (Posole)

I used a few different shortcuts in this posole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house.

Cuisine

Mexican

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook

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 Time

10 min

Cook Time

50 min

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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