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Instant Pot Posole

Instant Pot Posole

Instant Pot Posole Photo
Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT2H15M
    2 Hr
  • Yield:
    6-8 servings
Inspired by the flavors of her childhood in Southern California, this recipe is courtesy of Kimberley from our Poulsbo Market.
Ingredients
  • 4-5 pounds pork shoulder
  • 2 cups water
  • 4 whole bay leaves (dried or fresh)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 tomatillos, peeled
  • 2 jalapenos, minced and seeded
  • 4 cups low sodium chicken broth
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • Freshly cracked black pepper to taste
  • 2 (25 ounces) cans white hominy (large cans), drained
  • 1 small head of cabbage, thinly sliced
  • 3 limes, cut into wedges
  • 3 radishes, sliced thin
  • 4-5 pounds pork shoulder
  • 473.18ml water
  • 4 whole bay leaves (dried or fresh)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 tomatillos, peeled
  • 2 jalapenos, minced and seeded
  • 946.35ml low sodium chicken broth
  • 12.78g cumin
  • 12.78g chili powder
  • 12.78g salt
  • Freshly cracked black pepper to taste
  • 2 (708.74g) cans white hominy (large cans), drained
  • 1 small head of cabbage, thinly sliced
  • 3 limes, cut into wedges
  • 3 radishes, sliced thin

Inspired by the flavors of her childhood in Southern California, this recipe is courtesy of Kimberley from our Poulsbo Market.

Preparation
STEP 1

In an Instant pot add pork, water, bay leaves, onion, garlic, peeled tomatillos, and jalapeno. Set on high pressure for 90 minutes and allow it to do a natural release (this will take about 20-30 minutes). When pressure has released, remove the pork and move it to a separate bowl and shred. Also remove and discard bay leaves.

STEP 2

Smash the tomatillos and onions to incorporate them into the broth, then add the shredded pork back in.

STEP 3

Add chicken broth, cumin, salt, chili powder, and pepper. Bring to a boil. Add hominy and return to a boil, cooking for 10 minutes.

STEP 4

Serve with cabbage, radishes and limes.

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