Posole - Pork Stew with Chicken Broth Low

Serves 10 in about 1 hour. A pressure cooker recipe built around onions and hominy.

Ingredients

• 3 pounds pork shoulder / pork butt, cut in 2" chunks
• 2 teaspoons salt (to season pork)
• 2 teaspoons pepper (to season pork)
• 3 tablespoons peanut oil (or canola, sunflower)
• 2 onions, chopped
• 1 large bay leaf (or 2 smaller ones)
• 1 cinnamon stick, optional
• 6 cloves garlic, pressed or minced
• 2 tablespoon chili powder (new mexico red, or just regular red)
• 1 teaspoon ground cumin
• 1 teaspoon mexican oregano (or regular is fine)
• 1 tablespoon paprika
• 1 tablespoon adobo powder
• 1 teaspoon kosher salt (or ½ tsp table salt)
• 3 poblano chile peppers, cut in large dice
• 1 12-ounce bottle of beer
• 1 chipotle in adobo*, and 2 tbsp of the adobo sauce from the can (use more if you like it spicier)
• 1 (25 oz) can hominy, drained & rinsed
• 5 cups chicken broth, low sodium

Method

1. Salt and pepper the pork chunks. keep it nearby.
2. Turn the pot on to the Sauté function (Med/Normal heat). When the display reads Hot, add the peanut oil. Then add half of the pork. Leave it to it brown on first side, then stir it around to brown on all sides. Lift out to a bowl. Do this with second half also.
3. Tip in the onions, bay leaf, and cinnamon stick (if using) to the pot and stir. Leave it to the onions cook until just turning translucent, while stirring now and then, and scraping the brown bits (fond) off the bottom of the pot.
4. Stir in garlic and all of the spices. Mix well.
5. Tip in the Poblano chile peppers, beer, chipotle in adobo, hominy, pork chunks, and broth. Mix well.
6. Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
7. Turn off the Sauté function and press the Manual (Pressure Cook) button. Then use the +/- to choose 30 minutes.
8. When cooking cycle has ended, let the pot sit undisturbed for 25 minutes while it naturally releases pressure. Then manually release the remaining pressure by turning the steam release knob to the Venting position.
9. When the pin in the lid has dropped, open the lid. Use a large spoon to skim off some of the fat. Discard bay leaf and cinnamon stick. Then stir and serve.
10. Garnish with cabbage, radish, sour cream, avocado, green onion, cilantro, Cotija cheese, tortillas, or whatever you like!

More instant pot ideas are in the instant pot collection.