Pressure Cooker Pozole Verde

By zhanghengshuo

6 Person

90 Minutes

0 Calories

Pozole is a Mexican soup stew, full of meat and hominy, large hulled corn kernels that are traditionally a food served during celebrations. Always containing hominy, it is usually made from either pork or chicken and comes in "white", "green" or "red" versions, depending on the ingredients you use for the sauce. My favorite is green, or pozole Verde which is full of tomatillos, poblano chilis, cilantro and pumpkin seeds (hence, green posole). Doing this recipe in the pressure cooker cuts the time down to just over an hour and a half total.

Ingredients

Freshly ground black pepper
Kosher salt
1 kg Hominy, drained
3 Red potatoes, 1/2" dice
1 tsp. Cumin
1 tbsp. Mexican oregano
2 tbsp. Vegetable oil
1/2 cup Chicken stock to puree
1 Onion, chopped
3 cloves Garlic
1 sprig Small cilantro
1/2 cup Chopped, canned poblano peppers
800 g Tomatillos, drained
1/2 cup Pumpkin seeds
2 pounds Pork shoulder butt, cut into 1.5" chunks

Garnish

Chopped avocado
Raw red onion sliced really thinly
Fresh lime wedges
Deep fried corn tortilla strips
Thinly sliced radish

Method

01

Preheat your pressure cooker on saute. When it's hot, add a drizzle of oil and then start browning the pork without crowding the pot, one batch at a time. Add a pinch of salt to each batch of meat and brown, removing it to a bowl, until all the pork has been browned.
02

Meanwhile, toast the pumpkin seeds over medium heat in a dry skillet until they swell up and start to pop and then remove and set aside. Drain the tomatillos and the peppers.
03

When the pumpkin seeds cool down, put them in a blender or food processor and grind to a fine powder. Then add the tomatillos, peppers, salt and pepper, onion, garlic, and cilantro and process until completely smooth (you might have to add up to 1/2 cup of chicken stock if it's too thick to process).
04

Heat 2 tbsp of vegetable oil in the pressure cooker that is still on saute but turns it down to low, pour in the green pumpkin seed/tomatillo puree and cook it until the color deepens at a nice simmer, about 15 to 25 minutes. It will thicken and the colour will become darker and richer.
05

Add the pork, the oregano, the cumin, and the chicken stock and cover, lock the lid on and you can either just hit the stew button OR manual for 20 minutes on High Pressure.
06

When the time is up, release the pressure, open it up, add in the potatoes and the drained, rinsed hominy, lock the lid back on and cook at High Pressure for 3 minutes.
07

When the time is up, do a quick release of the pressure. To serve, add some posole to each bowl and top with the radish, tortilla strips, raw red onion and some chopped avocado with a bit of fresh cilantro and a lime wedge. If you prefer, you can serve the garnishes separately and let everyone chose their own.

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Pressure Cooker Pozole Verde

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 70 Mins
Total Time 90 Mins

02 Ingredients

Freshly ground black pepper

Kosher salt

1 kg Hominy, drained

3 Red potatoes, 1/2" dice

1 tsp. Cumin

1 tbsp. Mexican oregano

2 tbsp. Vegetable oil

1/2 cup Chicken stock to puree

1 Onion, chopped

3 cloves Garlic

1 sprig Small cilantro

1/2 cup Chopped, canned poblano peppers

800 g Tomatillos, drained

1/2 cup Pumpkin seeds

2 pounds Pork shoulder butt, cut into 1.5" chunks

Garnish

Chopped avocado

Raw red onion sliced really thinly

Fresh lime wedges

Deep fried corn tortilla strips

Thinly sliced radish

03 Method

Step 1

Preheat your pressure cooker on saute. When it's hot, add a drizzle of oil and then start browning the pork without crowding the pot, one batch at a time. Add a pinch of salt to each batch of meat and brown, removing it to a bowl, until all the pork has been browned.

Step 2

Meanwhile, toast the pumpkin seeds over medium heat in a dry skillet until they swell up and start to pop and then remove and set aside. Drain the tomatillos and the peppers.

Step 3

When the pumpkin seeds cool down, put them in a blender or food processor and grind to a fine powder. Then add the tomatillos, peppers, salt and pepper, onion, garlic, and cilantro and process until completely smooth (you might have to add up to 1/2 cup of chicken stock if it's too thick to process).

Step 4

Heat 2 tbsp of vegetable oil in the pressure cooker that is still on saute but turns it down to low, pour in the green pumpkin seed/tomatillo puree and cook it until the color deepens at a nice simmer, about 15 to 25 minutes. It will thicken and the colour will become darker and richer.

Step 5

Add the pork, the oregano, the cumin, and the chicken stock and cover, lock the lid on and you can either just hit the stew button OR manual for 20 minutes on High Pressure.

Step 6

When the time is up, release the pressure, open it up, add in the potatoes and the drained, rinsed hominy, lock the lid back on and cook at High Pressure for 3 minutes.

Step 7

When the time is up, do a quick release of the pressure. To serve, add some posole to each bowl and top with the radish, tortilla strips, raw red onion and some chopped avocado with a bit of fresh cilantro and a lime wedge. If you prefer, you can serve the garnishes separately and let everyone chose their own.

04 Author

zhanghengshuo

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