Red Posole With Pork


  • 1 tsp vegetable oil
  • 2 guajillo chiles
  • 2 California or ancho chiles
  • 1 chile de árbol
  • 3/4 cup boiling water
  • 1/2 small white or yellow onion
  • 4 large garlic cloves
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tbsp kosher salt
  • 1/2 tsp black peppercorns
  • 5 1/2 cups beef or chicken broth or water
  • 1 lb meaty pork bones
  • 1 lb beef shank bones or meaty oxtails
  • 1 smoked pork hock
  • 1 1/2 lbs boneless pork shoulder
  • 28 ounces white hominy with liquid
  • Finely shredded green cabbage
  • Hot sauce or red pepper flakes
  • Lime wedges
  • Diced white onion
  • chopped fresh cilantro leaves
  • Warmed tortillas
  • Dried Mexican oregano
  • Sliced radishes
  • Press Sauté—normal/medium on the Instant Pot and heat the 1 teaspoon oil. Add the guajillo, California, and árbol chiles and cook, stirring occasionally, for about 3 minutes, until fragrant. Press Cancel.
  • Transfer the chiles to a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles have softened, then pour off and discard the water.
  • Add onion, garlic, cumin, oregano, salt, peppercorns, and 1/2 cup of the broth to the blender. Puree until very smooth, scraping down the blender as needed.
  • Press Sauté—normal/medium on the Instant Pot and heat the remaining 1 tablespoon oil. Add the chile puree and cook, stirring occasionally, for about 5 minutes, until thickened and slightly darkened; be careful not to burn the puree. Press Cancel.
  • Place the pork and beef bones and the pork hock in the pot. Arrange the pork shoulder pieces evenly on top. Pour the hominy and its liquid over the meat, then pour in the remaining 5 cups broth.
  • Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.
  • When the cooking program is complete, perform a quick pressure release by moving the Pressure Release handle to Venting. Press the Keep Warm setting.
  • Open the pot. Using tongs, transfer the bones and the pork hock to a plate; leave the pork shoulder in the pot. When cool enough to handle, remove any meat from the bones and hock, shredding it into bite-size pieces. Add the meat back to the pot; discard the skin and bones.
  • Using a spoon, skim off and discard as much fat as possible from the surface of the posole. Using the tongs, transfer the pieces of pork shoulder to a cutting board, chop them into 1-inch pieces, and return to the pot. Taste and adjust the seasoning with salt and pepper if needed. Ladle the posole into warmed bowls and serve right away with the cabbage, hot sauce, lime wedges, onion, cilantro, warmed tortillas, oregano (if using), and radishes (if using) on the side.
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