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!
- Pressure Cooker
- 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
- 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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1 thought on “Pork Hominy Soup Recipe”
Didn’t every tried something Mexican but love this meal. Maybe need to use less spices but anyway, it worth trying! Highly recommended to try.Thanks Maria for such useful site and variety of recipes you collect here. Follow you and waiting for updates.