Recipes|Featured Main
Instant Pot Posole
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT2H15M2 Hr
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Yield:6-8 servings
Ingredients
- 3-4 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
- 3-4 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.
Options
This recipe can also be made on the stove in a large pot or Dutch oven simmered for about 2.5 hours or until pork is tender and easily shredded.
To speed up the cook time cut the pork into chunks (about 4-6 pieces) before beginning recipe.