Pressure Cooker Pozole (Pork and Hominy Stew)

Delicious and comforting for a chilly winter night.

This stew made with pork, hominy and spices is so comforting, especially on a cold winter night. And leftovers taste even better the next day. Topped with avocado and a squeeze of lime, it’s the perfect balance of flavors and textures.

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. Her book has everything from slow cooker, pressure cooker, stock pot and skillet recipes that only require one pot – brilliant idea!

Believe it or not, 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. That being said, I know a lot of people are scared of the pressure cooker. I’ve been using my stove top Presto for years and never had an issue. I purchased one of those fancy electric ones but have yet to use it, but either one will work.

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.

Pressure Cooker Pozole (Pork and Hominy Stew)
Servings: 6 • Size: just over 1 1/3 cups • Points +: 9 pts • Smart Points: 6
Calories: 365 • Fat: 16 g • Carb: 33 g • Fiber: 7 g • Protein: 22 g • Sugar: 2 g
Sodium: 882 mg (without the salt) • Cholesterol: 60 mg


  • 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


Season the pork with salt. In a 6-qt pressure cooker, heat half of the oil over medium-high heat. 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. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. 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.

Makes 8 1/2 cups.