Pressure Cooker Easy Pork Posole Recipe

Pressure Cooker Easy Pork Posole Recipe
Pressure Cooker Easy Pork Posole Recipe photo by Taste of Home
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Pressure Cooker Easy Pork Posole Recipe

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Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + releasing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + releasing

Ingredients

  • 1 tablespoon canola oil
  • 1/2 pound boneless pork shoulder butt roast, cubed
  • 1/2 pound fully cooked andouille sausage links, sliced
  • 2 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) hominy, rinsed and drained
  • 1 cup minced fresh cilantro
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon coarsely ground pepper
  • 6 cups reduced-sodium chicken broth
  • Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges

Directions

In a 6-qt. electric pressure cooker, select saute setting, and adjust for normal heat. Heat oil. Add pork cubes and sausage. Cook and stir until browned. Remove pork and sausage; drain. Return meats to pressure cooker.
Add next 12 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. If desired, serve with corn tortillas, chopped onion, minced fresh cilantro and lime wedges. Yield: 8 servings (2 quarts).
Originally published as Pressure Cooker Easy Pork Posole in One Pot Instant Pot Winter 2017

  • 1 tablespoon canola oil
  • 1/2 pound boneless pork shoulder butt roast, cubed
  • 1/2 pound fully cooked andouille sausage links, sliced
  • 2 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) hominy, rinsed and drained
  • 1 cup minced fresh cilantro
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon coarsely ground pepper
  • 6 cups reduced-sodium chicken broth
  • Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges
  1. In a 6-qt. electric pressure cooker, select saute setting, and adjust for normal heat. Heat oil. Add pork cubes and sausage. Cook and stir until browned. Remove pork and sausage; drain. Return meats to pressure cooker.
  2. Add next 12 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. If desired, serve with corn tortillas, chopped onion, minced fresh cilantro and lime wedges. Yield: 8 servings (2 quarts).
Originally published as Pressure Cooker Easy Pork Posole in One Pot Instant Pot Winter 2017

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