Posole

By: Meals in a Jar Cookbook by Pamela Ellgen

Posole
cuisine icon Cuisine
Mexican
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Tip: Dried hominy is similar to dried beans insofar as it is typically soaked and then cooked to rehydrate it. Soaking is not essential, though. And, cooking it in this rich, flavorful broth infuses the grain with flavor. "]
cuisine icon Keywords
30-60 min, 6-8 servings, ancho chile powder, avocados, bay leaf, bunch radishes, canola oil, chicken broth, chile de árbol, contributed, cook 40 min, dried garlic, dried hominy, dried mexican oregano, dried onion, gluten free, ground cumin, limes, medium, mexican, pork shoulder, prep 5 min, pressure cook, roughly chopped cilantro, salt and pepper, sea salt, soup

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
6-8 Servings
Ingredients
  • 1 tablespoon chile de árbol
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground cumin
  • 1 tablespoon Dried Mexican oregano
  • 1/4 teaspoon sea salt
  • 2 teaspoons dried garlic
  • 1/3 cup dried onion
  • 1 bay leaf
  • 2 cups dried hominy
  • 2 tablespoons canola oil
  • 1 1/2 pounds pork shoulder
  • Salt and pepper
  • 12 cups chicken broth
  • 1 cup roughly chopped cilantro
  • 1 bunch radishes
  • 2 avocados
  • 2 limes
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Select sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the pork shoulder dry with paper towels and season generously with salt and pepper. Sear the pork in the Instant Pot until browned on all sides, about 10 minutes. Add all of the jarred ingredients to the Instant Pot along with the 12 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 30 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
  • Divide the soup between serving bowls and top with chopped cilantro, sliced radishes, and diced avocado. Finish with a squeeze of lime juice.
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