Pressure Cooker Green Pork Pozole
Mexican, Mexican and Tex Mex
What do you need?
How to make?
1 small yellow onion, sliced into wedges
2 garlic cloves, peeled
2 jalapeños, seeded
1 pound tomatillos, husked and cut into quarters
1/2 bunch cilantro, bottom 4 inches of stems trimmed and discarded
1/4 cup pepitas or shelled pumpkin seeds, toasted
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 teaspoon salt
2 1/2 cups chicken or vegetable broth, divided
2 tablespoons olive oil
1 can hominy, drained
1 1/2 pounds pork stew meat or boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
3 cups shredded green cabbage
1 bunch radishes, sliced
2 limes, cut into wedges
Crushed red pepper flakes
In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt. Add 1/2 cup of the broth and blend until smooth, about 30 seconds.
Heat the oil in the pressure cooker on its Sauté setting for 2 minutes. Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.
Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your pressure cooker’s Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.
If you haven’t yet prepared your toppings, go ahead and shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.
When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam. Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off. Taste for seasoning, adding more salt if needed.
Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes. Serve with lime wedges and red pepper flakes on the side.