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|By :Sara Quessenberry and Kate Merker|
|Browse Category||Soups, Stews & Broths|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Beer, Chicken Broth, Pork|
|Prep Time||25 minutes|
|Cook Time||1 hour|
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
Tasty. I used pork tenderlion chunks to minimize the fat. It was delicious!
Love this recipe.
Good recipe, give it a try! But it’s spelled Posole
How much olive oil???
Came out great!! Will do again☺
This was very good! I didn’t have the tomatillos on hand, so threw in a jar of salsa verde..which is mostly tomatillos already puréed. My cilantro wasn’t salvageable from the pot after pressurizing, but I don’t think it mattered, I just didn’t add more at the end. Thank you for the recipe!