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Pressure Cooker Pork Pozole

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
  • Total Time
    Prep: 10 min. Cook: 25 min. + releasing
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 serving: 229 calories, 8g fat (3g saturated fat), 44mg cholesterol, 961mg sodium, 23g carbohydrate (7g sugars, 5g fiber), 15g protein.

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