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Texas Caviar
Pork and Hominy Stew (Posole)
| By : |
I used a few different shortcuts in this posole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
8 servings
|
Ingredients
- 1 pound pork shoulder cut into bite-size cubes
- 1 yellow onion chopped
- 25 oz hominy
1 can undrained - 3/4 cup Water
- 3 - 4 cloves garlic chopped
- 1 - 3 canned chipotle chiles in adobo chopped, with
1 to 2 teaspoons adobo sauce from the can (about1/2 small can ) - 2 tsp ancho chile powder plus more if needed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt plus more if needed
- 1/4 cup fresh cilantro for garnish
Ingredients
|
Instructions
- In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
- Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve.
Recipe Notes
NOTE: If you like your hominy more al dente, I suggest you put in half the can while cooking so it flavors and thickens the stew a bit, and save the other half to add after cooking.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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This was VERY good. Followed the recipe to the letter except replaced water eith chicken stock and per the note i only used half the hominy and added the rest at serving.
I made this recipe per the recipe. The flavor was great, but it was a little hot for our potato eating tastbuds. I would make this recipe again with less chili powder and less peppers.
Use New Mexico chili instead of Chipotle. Other than that, very good recipe!
Very delicious. Adding some fresh lime juice at the end really brightens the dish up
Quick meal and full of flavor! I added more oregano and cumin than what the recipe called for.