Pork Hominy Soup Recipe

Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Try this Pork Hominy Soup!

4 from 1 vote

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine Mexican

Servings 6 persons

Equipment

• Pressure Cooker

Ingredients

  

• 1¼ pound pork shoulder, boneless and fat trimmed cut into 4-inch pieces
• 2 small onions chopped
• 3 garlic cloves minced
• 2 tbsp chili powder
• 4 cups chicken broth
• 2 cups water
• 2 cans (15 oz) hominy drained and rinsed
• 2 tbsp olive oil extra virgin
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 oz avocado and lime wedges diced
• Freshly chopped cilantro for garnish

Instructions

 

• Preheat the pressure cooker and add a tablespoon of olive oil in it. Season the pork with salt, and cook until pieces are browned on all sides, about 8 minutes. Then, transfer to a plate.
• Add one more tablespoon of olive oil, onions, garlic, and chili powder and sauté until soft, 4 minutes. Add broth and water,cook, stirring and scraping up browned bits from the bottom with a wooden spoon. Return pork to the pressure cooker.
• Clove and lock the lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender, about 45 minutes.
• After that, turn off the cooker and lower the pressure using natural pressure release method. Remove the pork to a plate and shred it using two forks, then stir in hominy and heat through.
• Serve with avocado and lime and garnish with cilantro.

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