Easy Pressure Cooker Pozole - Pork & Hominy Stew

• porsi: 6-8
• waktu aktif: 10 mins
• total waktu: 55 minutes

Bahan-bahan

2 cups (240g) dry hominy kernels (aka pozole or posole or maiz mote), soaked overnight

4 cups (1L) water

2 lbs (1k) boneless pork (leg, shoulder or neck), sliced in large 2" chunks

2 bay leaves

2 dried ancho chilies, stems removed and seeds shaken out (leave them in if you want extra heat)

1 teaspoon dried Mexican Oregano, crumbled

1 teaspoon cumin powder

3 cloves garlic, divided (one in the pressure cooker, and two for the blender)

3 teaspoons salt

1 fresh red bell pepper

thinly sliced radishes

a cubed avocado

a wedge of cabbage, thinly sliced

lime wedges

Petunjuk

1. Add soaked hominy and water to the pressure cooker.

2. Close and lock the lid of the pressure cooker.

3. For electric pressure cookers: Cook for 15 minutes at high pressure.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.

4. When time is up, open the cooker by releasing the pressure through the valve.

5. Now add the meat, bay leaves, dry ancho chilies, oregano, cumin powder, garlic and salt.

6. Close and lock the lid of the pressure cooker, again.

7. For electric pressure cookers: Cook for 10 minutes at high pressure.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.

8. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). or, for electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).

9. Fish out and discard the bay leaves. Then, fish out the ancho chilies and about two heaping tablespoons of cooked hominy.

10. In a small chopper puree the chiles, two spoons of hominy, fresh pepper and remaining garlic into a paste, and then plop that paste back into the pressure cooker.

11. Simmer the contents of the pressure cooker un-covered for 5-10 minutes or until the desired thickness is reached.

12. Serve with radish, avocado, cabbage, and lime garnishes.