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Posole For Instapot Recipe

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This recipe for Posole For Instapot is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup frozen posole, (or one can, drained)
1 pound pork shoulder cut onto small cubes
Oil for sauté
1 onion chopped
3 cloves minced or pressed garlic (1/2 Tbl garlic powder will sub)
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp coriander
6 whole red dried chili’s, dried
1 10.5 oz can condensed chicken broth, warmed
1 quart chicken broth
1 tsp mexican oregano
1 bay leaf
1 spoonful of jarred chipotle chili (optional if you don’t want a smoky flavor).
2 limes
Directions:
Directions:
In a pot, simmer the hominy covered in water until tender (skip this step if you is canned).

In the instapot, brown the pork in oil on sauté. Add the onions, garlic, salt, pepper, cumin, coriander, and sauté for approximately 10 minutes.

In a blender, soak the red chilies in the warmed canned chicken broth. Add chipotle (optional) and purée.

Add puréed red chilies, chicken broth, oregano, bay leaves, and drained hominy to pot.

Pressure cook on stew selection. After cooking add the juice of 2-3 limes.

Serve with shredded cabbage, chopped radish, fresh cilantro, queso fresco and a drizzle of Mexican Crema.

 

 

 

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