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So I am back! Back from quite a long hiatus. Sorry about that. Weekends are so jammed pack with activities these days. Plus the vacation I took last week to Cancun, Mexico took up two whole weekends. But a vacation was totally worth it and totally necessary!
Cancun was beautiful. Stunning clean beaches where I made my fiancée dig in the sand for a huge conch shell! Clear blue water that was just the right temperature. And our hotel was amazing! We lounged around and drank Piña Coladas all day and swam in an underground salt-water river. I now have a nice toasty tan.
But enough about the vacation, let’s get down to some pressure cooking. I missed out on Cinco de Mayo since it fell on a weekday this year. I couldn’t cook during the weekdays since I’m stuck at working the grind. But my recipe works perfect for the Mexican holiday, so maybe for next year!!!
Mexican Posole stew is spicy and mostly consists of Hominy and a meat such as pork or chicken. It’s actually somewhat similar to Menudo, just without the tripe. Now, I always try to utilize my pressure cooker to make cooking certain things as super easy as possible. So cheating through a recipe is quite common with me. For instance, this recipe wanted a bunch of different spices and stew tomatoes, etc. But then I found an easy recipe that just said to use red enchilada sauce. Well, that totally made it a lot easier and less ingredients to worry about! So let’s get cracking!
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INGREDIENTS:
– 2-3 Cups Hominy
– 2 Poblano Chiles; chopped
– 1 Onion; chopped
– 2-3 Cloves of Garlic; chopped
– 2-3 Cups Red Enchilada Sauce
– 2 Green Chiles; chopped
– 2 Tbsp Mexican Oregano
– 1 Lemon; juiced (not pictured cause I forgot about it)
– 2-3 Cups of Water or Chicken Broth (not pictured….again)
– 3 lbs. Pork Rump Meat; chopped (You can also use chicken breast meat if you like)
GARNISH IDEAS: (Not pictured; I seem to be forgetting things a lot. Who am I? Where am I?)
– Warm Flour Tortillas
– Cilantro
– Avocados
– Lime
– Chopped Radishes or Cabbage
– Sour Cream
– Mexican Oregano
On your pressure cooker, press the START button to turn on the heat for the browning feature. We are going to lightly brown the meat. Add a bit of oil into the main cooking pan. Throw the meat into the pan and start browning it lightly. Then pour in all the red enchilada sauce and mix it thoroughly with the meat. Brown the meat for about 5-minutes, then press CANCEL to shut the pressure cooker off.
Put in the rest of the ingredients and give it a good stir. Shut the lid to the pressure cooker and turn it to lock into place. Adjust the pressure valve so it is set to airtight. Program the cooker for 60-minutes cooking time and press START. Set it and forget it!!! That’s what I love about this machine, it doesn’t need any baby-sitting. And this recipe was super quick and easy.
Once the pressure cooker has finished cooking the 60-minute cycle, let the machine drop down in pressure naturally. Once all the pressure has released, you can unlock and open the lid. Stir everything around gently. Add more lemon juice or salt and pepper to taste. (I never add salt as I’m cooking, I always add it at the end. ) I recommend letting the soup/stew sit for a little bit with the lid open before serving it. The meat should be soft and tender. The soup should have a spicy and lemony flavor.
When you’re ready to serve, ladle it into a bowl and garnish with chopped cilantro and avocados and a squeeze of fresh lime juice. Plus whatever else you like, my fiancée enjoyed it with some sour cream.
Mmmm, Mexican cuisine is the best!
This looks delish! I always love reading your blog and missed it while you were gone. The pictures are so gorgeous and the food looks yummy! Looking forward to your next yummy endeavor 🙂
Do you have a recipe for menudo
Not at this time, but I can’t imagine it to be very different from the Posole.
I have been looking forever online for electric pressure cooker receipes you go to site and maybe one will be for electric but all others will be for stove top models. Thanks for your site.
great recipe just like abuelitas pozole
well done web site, keep adding to it I love all the pictures. I will share your web site with my friends that just got EPC.. I loved mine so much I tell every one of my friends about it and 4 of my friends have gotten one. you can never have enough ideas to try.. thanks again!!
Just bought an electric pressure cooker and love reading your recipes and looking at your beautiful photos. Will try your split pea soup tonight and heading to 99 Ranch Market tomorrow to buy Chinese ingredients to try your Chinese recipes. Do you have any recipes to make braised pork robs with black bean sauce?
I like that you have wide variety of ethnic recipes. Keep up the good work!
Peggy !! This looks amazing ! I wanted to ask you about the serving size. I will be cooking for 8 people and would love to make this recipe. I was thinking maybe 6 lbs of pork ? for 8 people? If I double up the ingredients, how much time should I put on the pressure cooker ? should I add 20 min? I got an instant pot and it is the best thing I have ever bought ! I will greatly appreciate your help. You site is amazing ! Looove the pics !
Additional 20 minutes should definitely do the trick. See, you didn’t even need to ask!
I’m going to try this recipe today. However, my electric pressure cooker gives me the option for the PSI for the pressure. i.e. 40 lbs. to 70 lbs. Do you have a suggestion for the pressure setting?
I made this recipe; it was delicious and the pork was so very tender. I used a 40 lb. pressure setting. I omitted one of the Serrano chiles plus all of the chile seeds and it was still plenty spicy. I used the maximum amount of chicken broth and enchilada sauce for volume, so when I make it again, I will double the hominy.
Thanks, Peggy!
I made this again last night and it was really good!
Hi Peggy can you use canned hominy? That is what my hubby picked up from the store :/ We have never cooked with it before.
Thanks
Yes. It’ll be fine.
It is sacrilegious to use flour tortillas with Posole. As for garnish you can’t forget radishes.
I really want to make this tonight, but can’t eat really spicy food (just a ‘little’ spicy!). How much should I cut down on the chili’s so it’s not too hot? Thanks!
Donna,
I would suggest omitting the Serrano chilis completely. You could use some, perhaps a half of a green chili, but NO SEEDS!
The “heat” of a chili pepper is measured in Scoville Heat Units, the amount of capsaicin that make a pepper hot. A Serrano chili is about 22,000 heat units where a Poblano chili is about 1000.
I think that the enchilada sauce and the poblano chilis will give enough flavor and spiciness to make it good without too much capsaicin.
[…] Mexican Pork Posole […]
For the hominy. Did you use dried or canned? Would you presoak or precook the dried kind before adding it?
I’ll let Peggy speak for herself, but I’ve only used canned hominy. If I were to used dried, I would soak them for a few hours like I do with kidney beans.
I made a Pork and Hominy Stew last night in the pressure cooker and the recipe was to cook everything except the hominy for 30 minutes at high pressure. The canned hominy is added at the end just by adding it to the hot stew so that it gets hot. I added the hominy and simmered it for about 5 minutes just to make sure that it was hot.
I already have some cooked shredded pork in my freezer. Can I use that? How would I adjust the cooking time for my Instant Pot?
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