Super Easy Instant Pot Pork Posole Pozole Food

SUPER EASY INSTANT POT PORK POSOLE (POZOLE))

Steps:

• Turn on your instant pot and select the sautee function. Heat olive oil in the pot adds onion, garlic pork, chili powder, ground cumin, cayenne pepper, salt, and pepper to taste, cook, saute for 5 minutes stirring often. Turn off the instant pot.
• Add diced tomatoes, chicken broth and water, stir to blend. Close and lock the lid set cooker on low pressure, set timer for 20 minutes.
• Release pressure using the natural release method. Unlock the lid and add hominy, stirring to blend.
• Serve soup into the bowls; top with any of the toppings you like from the options I mention in the post above like cilantro and lime.

INSTANT POT POZOLE ROJO

Steps:

• Preheat the oven to 350 degrees F.
• Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use.
• Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.
• Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.
• Blend the chile mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.
• Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.

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.

EASY PORK POSOLE

Steps:

• Season pork with salt and pepper.
• Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
• Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

INSTANT POT® RED POSOLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
• Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

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.

EASY MICROWAVE POSOLE

Steps:

• Place stew-sized chunks of raw pork, rough cut onion, drained hominy, spices, Tabasco sauce and two cups of water in a large microwaveable bowl large enough to hold the ingredients.
• Microwave until pork is cooked completely through, Time of cooking depends on your microwave's power.
• Remove bowl with cooked ingredients from microwave and stir in the tomato sauce, chicken bouillon and the remaining.
• water (about 4 cups) or until posole is the right consistency according to your taste. Stir to blend in the newly added ingredients.
• Place back in microwave and reheat until hot. Note: If finished posole comes out with too much fat on top, you might want to let it all cool down then chill and skim the fat off the surface and re-heat before serving. It all depends on how much fat the pork had which you used.
• Posole is usually eaten with the traditional accompanying condiments prepared beforehand according to taste. Usually shredded lettuce, shredded radish, chopped cilantro, lime or lemon juice, your favorite salsa; even cubed Monterey Jack cheese or diced avocado.
• This quick and easy-to-prepare posole comes out amazingly well considering how little time is spent in preparation. The only downside is possible greasiness if the pork has much fat on it. I suggest chilling it first in the refrigerator, then removing fat before serving it if you don't do well with posole that has visible fat on top of it. This soup is also delicious served with warm tortillas, corn or flour.

EASY PORK POSOLE

Steps:

• Season pork with salt and pepper.
• Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
• Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.