When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
VERIFIED BY Taste of Home Test Kitchen
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- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (10 ounces) green enchilada sauce
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 pound boneless country-style pork ribs
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 2 medium carrot, finely chopped
- Lime wedge, minced fresh cilantro
- Corn tortillas (6 inches), optional
- 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; 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 according to manufacturer's instructions.
- Remove pork from pressure cooker. Cut pork into bite-size pieces; return to pressure cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas. Yield: 6 servings.
Originally published as Pressure Cooker Pork Pozole in One Pot Instant Pot
Summer 2018
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