Pressure Cooker Green Pork Pozole Recipes

PRESSURE COOKER PORK POZOLE

Steps:

• In a 6-qt. electric pressure cooker, combine the first seven ingredients; add pork. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 20 minutes. When finished cooking, quick-release the pressure according to manufacturer's directions; add hominy and carrots. Lock lid in place and cook an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork from pressure cooker. Cut into bite-size pieces; return to pressure cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

PRESSURE COOKER GREEN PORK POZOLE RECIPE

Steps:

• In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt.
• Add ½ cup of the broth and blend for about 30 seconds until smooth.
• Heat the oil in the pressure cooker on its Sauté setting for 2 minutes.
• Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.
• Stir in the hominy, pork, and remaining 2 cups of broth.
• Secure the lid in its sealed position.
• Cancel the Sauté program, then select the 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.)
• Shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.
• When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam.
• Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off.
• Taste for seasoning, and add more salt if needed.
• Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes.
• Serve with lime wedges and red pepper flakes on the side.

PRESSURE COOKER POZOLE

Steps:

• Set your salted water on to boil in your pressure cooker pot so it can be heating up while you prep your ingredients.
• Cut the pork into bite-size cubes and add to the water in the pressure cooker. Be sure to include any bone(s) from the roast. Add the bay leaves, then put the lid on and bring up to pressure per your cooker's instructions (this might take 20-30 minutes). Once the cooker is up to pressure, turn the heat down a bit until the stopper is rocking gently and set your timer for 10 minutes.
• During all that waiting time, chop your onion, drain and rinse your hominy, open your cans of green chillies, and measure out your seasonings. Read a book. Watch a video on Youtube. Finish tidying up and set the table. Whatever you like, just don't get out of earshot of the cooker's hiss. You want a nice gentle rocking.
• After ten minutes at pressure, take your pressure cooker off the heat, douse it under cold water in your sink until the pressure is released, and open the pot.
• Add the remaining ingredients, being careful not to fill above the max fill line on your cooker. (Take out some pork/stock and set aside if needed to make room for the hominy and onions.) Stir, put the lid back on, and bring back up to pressure (again, 20-30 minutes), and again cook at gently-rocking pressure 7 minutes.
• After 7 minutes at pressure, douse cooker under cold water in your sink until the pressure is released, stir, and adjust any seasonings for taste (it'll be crazy hot so be careful!).
• Serve with a sprinkling of fresh cilantro, and garnish with pico de gallo, avocado slices, and lime wedges. Yum!

PRESSURE-COOKER EASY PORK POSOLE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.