Soups & stews

New Mexico–Inspired Pork Posole

Name: New Mexico–Inspired Pork Posole
Yield: 4 servings
Ingredients: 1 tbsp Vegetable oil; 1 lb 8 oz Pork shoulder, cut into 1-inch pieces; 1 cup Diced yellow onion; 3 cloves Garlic, minced; 1½ cups Chopped roasted green chiles; 1 lb 13 oz Canned white hominy, drained and rinsed; 4 cups Chicken broth; 1 tsp Ground cumin; 1 tsp Dried oregano; 1 tsp Kosher salt; ½ cup Sliced radishes; ¼ cup Chopped cilantro

Pork shoulder pressure-cooks with roasted green chiles and hominy, then is served with fresh radishes and cilantro.

Serves 4

Start cooking

Ingredients

Cooking for

Vegetable oil1 tbsp
Pork shoulder, cut into 1-inch pieces1 lb 8 oz
Diced yellow onion1 cup
Garlic, minced3 cloves
Chopped roasted green chiles1½ cups
Canned white hominy, drained and rinsed1 lb 13 oz
Chicken broth4 cups
Ground cumin1 tsp
Dried oregano1 tsp
Kosher salt1 tsp
Sliced radishes½ cup
Chopped cilantro¼ cup

Before you start

Use a 6-quart electric pressure cooker for 4 servings. Follow its minimum-liquid and maximum-fill requirements, including when scaling the recipe. The 28-minute pressure-cooking time does not include the time to come to pressure or release it.

Directions

Pat the pork dry. Heat the oil on Sauté and brown the pork in batches for 4 to 5 minutes, turning to color two sides.
Transfer to a plate. Cook the onion in the pot for 3 to 4 minutes, then add the garlic for 30 seconds.
Pour in some of the broth and scrape the bottom completely clean of stuck-on bits. Cancel Sauté and add the remaining broth.
Return the pork and its juices. Stir in the chiles, hominy, cumin, oregano, and salt.
Check the cooker’s minimum-liquid and maximum-fill requirements. Lock the lid and cook on HIGH pressure for 28 minutes.
Release pressure naturally for 10 minutes, then release the rest according to the manual. Open only when fully depressurized.
The pork should pull apart with a fork; simmer on Sauté if it needs longer. Ladle into bowls and top with radishes and cilantro.

Directions

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