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HomePork and Hominy Stew (Posole)

Pork and Hominy Stew (Posole)

Photo Credit:- Cosori Air Fryers
I used a few different shortcuts in this posole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house.

INGREDIENTS

  • 1  pound  pork shoulder  cut into bite-size cubes
  • 1  yellow onion  chopped
  • 25  oz  hominy  1 can  undrained
  • 3/4  cup  Water
  • 3 – 4  cloves  garlic  chopped
  • 1 – 3  canned  chipotle chiles in adobo  chopped, with  1 to 2 teaspoons  adobo sauce from the can (about  1/2 small can)
  • 2  tsp  ancho chile powder  plus more if needed
  • 2  tsp  ground cumin
  • 1  tsp  dried oregano
  • 1  tsp  salt  plus more if needed
  • 1/4  cup  fresh cilantro  for garnish

INSTRUCTIONS

  1. In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt.
  2. Secure the lid on the pot. Close the pressure-release valve. Select  MANUAL or PRESSURE COOK  and set the pot at  HIGH  pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
  3. Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve.

RECIPE NOTES

NOTE: If you like your hominy more al dente, I suggest you put in half the can while cooking so it flavors and thickens the stew a bit, and save the other half to add after cooking.

Source:- Cosorithis

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