• 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
  • 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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