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.
Yield: 6 servings
4.82 from 11 votes

Pressure Cooker Pozole (Pork and Hominy Stew)

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
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.

Nutrition

Calories: 365kcal, Carbohydrates: 33g, Protein: 22g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 882mg, Fiber: 7g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 9