Pressure Cooker Pozole (Pork and Hominy Stew)
Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your pressure cooker's Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.) Coco Morante.
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Cover with 4 1/2 C. water. Place the lid on the Instant Pot, and close the valve (seal). Push manual (high) for 30 minutes. At the completion of the 30 minutes, allow the pressure to release naturally. Dump the nixtamal in a colander to strain out the water. The prepared nixtamal is now ready to put in your hominy.
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Cover with water to the "maximum" line. Pressure cook on "beans" setting medium (about 15 minutes) or about 15 minutes if doing it on the cook top. Do a natural release for about 5 minutes, then release the pressure. Drain posole, and set aside. It should be tender but firm. Rinse and dry the pot.
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Step 5: Cook the Hominy. Secure the lid of the pressure cooker and set it to high pressure. Cook the hominy for about 30 minutes. The exact cooking time may vary depending on the type and size of the pressure cooker, so refer to the manufacturer's instructions for guidance.
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Add 1/2 cup dry hominy and 2 cups of water to a medium saucepan. On medium/high heat, bring the hominy to a boil and cook for 2 minutes. Shut the heat off under the pan and let it sit for an hour. Rinse and drain the hominy. Add hominy to a pressure cooker and add 2 cups of water. (Don't salt because the soup will be salted).
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Discard the contents of the strainer. Add the hominy and cook for 10 minutes more under HIGH pressure. Pour the broth and meat back into the pressure cooker. Stir in the hominy. Lock the lid on and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure.
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Combine the posole, salt, and water in a 5- to 7-quart pressure cooker. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure. Open the cooker with the Natural Release method; let stand for 15 minutes. Check the kernels and if still hard, return to a boil, relock the cooker, bring back.
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Soak the hominy overnight: Rinse the dried hominy and put it in a large container. Cover with 8 cups water. Let the hominy soak for at least 8 hours, or overnight. Pressure cook the hominy for 40 minutes with a quick pressure release: Drain and rinse the hominy, then pour the drained hominy into the pot. Stir in 4 cups of water, sprinkle with ½ teaspoon of fine sea salt, and float the half.
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Season pork with salt. Add the pork to the hot oil in the pressure cooking pot, and cook until pieces are browned on all sides. When browned, remove to a large bowl. Add the remaining 1 tablespoon oil to the cooking pot. Add the onion, garlic, and chili powder and sauté until soft, about 4 minutes.
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Prepare the posole stew - Rinse and dry the inside of the pressure cooker. Add a bit of oil to the pot. Cook the cubed pork, garlic, and onion on medium-high heat if using a stove top model, and on the sauté setting if using an Instant Pot or similar. Cook until the pork is browned, and onions are soft.
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Place the canned tomatillos (including the juice) in a blender jar and blend until smooth. Select Sauté and add the oil to the pressure cooker pot. When the oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
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Place the rinsed hominy in the pressure cooker and add enough water to cover the kernels by about 2 inches. Secure the lid and set the pressure cooker to high pressure. Cook for approximately 30 minutes to an hour, depending on the desired tenderness. This method helps achieve perfectly cooked hominy in a fraction of the time it would take on.
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Add garlic and all of the spices. Stir well. Add the Poblano chile peppers, beer, chipotle in adobo, hominy, pork chunks, and broth. Stir well. Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position. Turn off the Sauté function and press the Manual (Pressure Cook) button.
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Directions. Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned.
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1 tablespoon fresh garlic, minced. 1 15-1/2 ounce can (440 g) hominy, drained. 4 cups (908 g) chicken broth. 1 14-1/2 ounce (411 g) can fire-roasted diced tomatoes or substitute regular diced tomatoes. 2-3 cups (270-405 g) roast pork, diced. ½ teaspoon fresh oregano finely chopped (or substitute 1/4 teaspoon dried)
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Cook at high pressure for 20 minutes in a stovetop PC, or 24 minutes in an electric PC. Turn off the heat and let the pressure come down naturally for 15 minutes, then quick release any remaining pressure. Add the lime juice and brown sugar, stir, then taste the pozole.
