Instant Pot Pozole Mexican Soup with Hominy

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 39 minutes

Składniki

5-6 pounds of pork shoulder (cut into large chunks)

1 bay leaf

1 tablespoon salt

1 tablespoon garlic (minced)

3-4 cups water

1 28 oz can red chile sauce (Las Palmas) NOT Enchilada Sauce

1 tablespoon red chili powder

1 teaspoon cumin

1 29 oz can white hominy, drained (bigger sized is better for hominy lovers)

Toppings (optional)

Diced red onions

Mexican oregano or Cilantro

Sliced radishes

Lime or lemon wedges

Shredded cabbage

Wskazówki

Remove pot liner

Cut meat into chunks and add to pot

In a small bowl combine the salt, garlic, chili powder and cumin

Pour red chile sauce over meat. Add water (3-4 cups) to cover the meat. Make sure to leave a couple of inches from the top.

Sprinkle with spice mixture

Add bay leaf

Return pot liner to Instant Pot, close the lid and lock in place

Make sure the steam release knob is in the sealed position

Turn setting to Manual (pressure cook) button and turn to 45 minutes

When cooking cycle is done, let the pot set undisturbed while it naturally releases the pressure.

Manually release the remaining pressure by release the steam knob.

Open lid and add hominy, stir in completely to heat through.

Serve immediately with toppings if desired

Store leftovers in refrigerator

Wartości Odżywcze

• Wielkość Porcji: 1 g
• Kalorie: 826 kcal
• Tłuszcz Całkowity: 59 g
• Tłuszcz Nasycony: 21 g
• Tłuszcz Nienasycony: 32 g
• Cholesterol: 245 mg
• Sód: 954 mg
• Węglowodany Całkowite: 7 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 64 g