Posole (pozole) comes in a few versions. Red, white, and green. This is my Mexican inspired version. Sometimes, I use pork, other times I use chicken. Use your #instantpot and have a rich tastes like its been simmering on the stove all day long. Don't forget to include the garnishes-cojita cheese, radish, some crema, tomatoes, and such.
Ingredients
2-3 lbs pork shoulder, cut in 1" pcs
tt salt and pepper
smoked paprika
1 onion, cut in quarters
6-8 pork rinds, pcs
4-5 garlic cloves
2 tsp thyme
2 tsp oregano (Mexican preferred)
2 tsp cumin, dried
bay leaf
10-15 cilantro stems
5 cups water
1+ cups carrots, diced
1+ cups celery, diced
2 10 oz cans green enchilada sauce
2 tsp epazote
30 oz canned hominy, drained
tt salt and pepper
Garnish with:
tomato
cabbage
lime
cilantro
radish
tortilla chips
crema, sour cream or Greek yogurt
avocado
cojita cheese
Instructions
Read Susie's Tips and Tricks below
1. Turn your instantpot or electric pressure cooker on the "Saute-medium" setting. Once it is hot, add a drizzle of oil and sear the meat in 2 portions. Add onion, pork rinds, garlic, thyme, oregano, cumin, bay leaf, and cilantro stems. Add 5 cups of water. Lock lid and valve in place. On high pressure, set timer for 5 minutes. Let the pressure naturally fall. This may take some time.
2. Confirm that the meat is tender and melting (if not-return to the cooker and add 2-3 more minutes of time, release pressure after 10 minutes). Use a slotted spoon and remove the pork pieces, then using a fine strainer to separate all of the onions, pork rinds, etc.
3. With your newly strained pork stock, add carrots, celery, tomatillo sauce, and epazote to the pressure cooker. Lock lid and valve, then set on high pressure. Now set timer to 2 minutes, then release pressure immediately.
4. Now add the pork back to the pot along with the hominy. Let simmer and heat. Taste and season with salt and pepper.
Susie's Tips and Tricks
I am not claiming this as an authentic traditional recipe. :) Adjust seasonings as you desire; I'm typically don't measure.
You don't have to sear the meat and caramelize it, but I believe it adds that extra dimension of flavour and is worth the extra step.
Why did I add pork rinds? Traditionally pozole is made with pork cheeks, I'm not sure where I could buy those, so I added rinds as a way of adding the fatty flavor that pozole is known for.
Most oregano is Greek and will suffice. Add a bit of lime juice to the stock if you don't have Mexican oregano (Mexican oregano has a citrusy background).
Epazote is an herb with a medicinal-like note. It's pungent, sharp and a bit citrusy, with a hint of mint, and pine-camphor notes.
FYI: I tested adding the hominy to the pressure cooker with the carrots, etc. I did not like the texture, so I don't suggest doing so.
I have been known to add more hominy - we just love it!
Crema is a cultured cream that isn't quite as tangy as sour cream.
Cotija cheese is white, fresh, and salty, resembling feta. The aging process gives it a hard, crumbly texture like Parmesan or Romano.
If you want to make this with chicken, use chicken thighs. Boneless, skinless on high pressure for 8 minutes, then natural release.
Comentarios