Servings: 8
Calories: 520kcal
Ingredients
- 3 lbs pork shoulder bone-in
- 5 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 1 white onion quartered
- 6 cloves garlic
- 1 cup water very hot
- 1 Tbsp salt
- 2 tsp Mexican oregano substitute mediterranean
- 6 cups water
- 1-25 oz cans white hominy drained and rinsed
- Salt and black pepper to taste
Instructions
- In a dry skillet over medium high heat toast dried chiles, onion, and garlic on all sides until lightly charred, about 2-3 minutes. Remove from heat and transfer chiles to hot water to soak for 15 minutes. Transfer the onions and garlic to the pitcher of a blender.
- After 15 minutes add the soaked chiles and water to the blender with the garlic and onion and purée until smooth. Strain through a mesh sieve and set aside.
- Remove bone from pork shoulder and cut meat into 2-inch chunks.
- In an 8-quart instant pressure cooker, combine pork, bone, salt, oregano, and water, being sure not to go over the max fill line. Close lid and set timer for 30 minutes. Pressure cooker can take up to 15 minutes to reach pressure.
- After 30 minutes, carefully release pressure. Remove lid and skim off any fat or impurities on top of the liquid before removing the shoulder bone. Shred pork.
- Switch instant pressure cooker to skillet mode and stir in chile puree and hominy. Cook, stirring occasionally, on medium high for 10 minutes. Season with salt and pepper to taste.
- Serve pozole with desired toppings such as sliced radishes, shredded cabbage, cilantro, finely chopped white onion, lime wedges, Mexican crema or tortilla strips.
Nutrition
Calories: 520kcal | Carbohydrates: 21g | Protein: 32g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 1270mg | Fiber: 4g
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