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!
1¼poundpork shoulder, boneless and fat trimmedcut into 4-inch pieces
2cans (15 oz)hominydrained and rinsed
2tbspolive oilextra virgin
¼tspfreshly ground black pepper
4ozavocado and lime wedgesdiced
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.