PRESSURE COOKER POZOLE (PORK AND HOMINY STEW)

365 Cals 22 Protein 33 Carbs 16 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:6 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
This Pressure Cooker Pozole (Pork and Hominy Stew) is made with pork, hominy and spices, it”s so comforting, especially on a cold winter night. Leftovers taste even better the next day, perfect to pack for lunch.
INGREDIENTS
1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
Kosher salt and fresh cracked pepper
1 tbsp olive oil, divided
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
2 15 oz cans hominy, drained and rinsed
4 oz diced avocado and lime wedges, for serving
cilantro for garnish
INSTRUCTIONS
Season the pork with salt.
Press saute and heat half of the oil.
Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
Return pork to the pressure cooker. Secure lid.
Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
Remove from heat, vent pressure, then remove lid.
Skim fat if any.
Using two forks, shred pork; then stir in hominy and heat through.
Serve with avocado and lime and garnish with cilantro.
NOTES
Makes 8 1/2 cups.
Calories: 365kcal, Carbohydrates: 33g, Protein: 22g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 882mg, Fiber: 7g, Sugar: 2gBlue Smart Points:6Green Smart Points:9Purple Smart Points:6Points +:9