Pressure Cooker Pozole (Pork and Hominy Stew)

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.

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.

We serve it topped with avocado and a squeeze of lime, it’s the perfect balance of flavors and textures.

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.

This recipe is ever so slightly adapted from Martha Stewart’s new cookbook, One Pot. When I say ever so slightly, all I did what reduce the amount of oil used. We all loved how it turned out, excellent dish for a chilly night.

This can be made in a standard pressure cooker or Instant Pot (this is the one I have, affil link). I love my pressure cooker even more than I like my slow cooker. Why? Because it cuts the cooking time in half, especially when making stews that use tough cuts of meat and the pressure cooker makes them very tender, fast. Plus, nothing beats the flavors you get from cooking in the pressure cooker.

Could you make this in a pot or Dutch oven? Sure, you will need to add a little more liquid and let it simmer, covered at least 2 hours before adding the Hominy.

How To Make Pozole

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.

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.

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Pressure Cooker Pozole (Pork and Hominy Stew)

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

Directions:

  1. Season the pork with salt.
  2. Press saute and heat half of the oil.
  3. Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
  4. Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
  5. Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
  6. Return pork to the pressure cooker. Secure lid.
  7. Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
  8. Remove from heat, vent pressure, then remove lid.
  9. Skim fat if any.
  10. Using two forks, shred pork; then stir in hominy and heat through.
  11. Serve with avocado and lime and garnish with cilantro.

Makes 8 1/2 cups.

Nutrition Information

Yield: 6 servings, Serving Size: just over 1 1/3 cups

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 9
  • Calories: 365 calories
  • Total Fat: 16g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 882mg
  • Carbohydrates: 33g
  • Fiber: 7g
  • Sugar: 2g
  • Protein: 22g
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