- 1 tablespoon canola oil
- 1/2 pound boneless pork shoulder butt roast, cubed
- 1/2 pound Johnsonville® Fully Cooked Andouille Sausage Rope, 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
- 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 tortillas, onion, cilantro and lime wedges. Yield: 8 servings (2 quarts).
Reviews forPressure Cooker Easy Pork Posole
"I don't like hominy and have been resisting trying posole. However, since I love my Instant Pot and am trying new recipes, decided that this looked good. Well, it was even better than it looked in the photo and so easy. I will use less broth next time and less jalapeno if I use the Cajun Anduoille. The flavor was great and my husband doesn't want me to change a thing. Thank you, thank you, thank you for a great recipe and making me change my mind about hominy - at least in this dish."