Instant Pot Pork Pozole

By Leite's Culinaria

Ingredients

1/4 cup extra-virgin olive oil
1 large Spanish or yellow onion (10 oz 283 g) (diced)
1 poblano chile pepper (3 1/2 oz 100 g) (seeded and diced)
4 jalapeno chile peppers (2 seeded and diced and 2 roughly chopped with seeds and ribs intact, plus more for garnish (optional))
3 cloves garlic (minced or pressed)
4 cups store-bought or homemade low-sodium beef broth
1 teaspoon liquid smoke (optional)
5 (15.5-ounce) cans white hominy (rinsed and drained)
2 tablespoons dried oregano
1 1/2 tablespoons chili powder (optional)
4 teaspoons seasoned salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
3 pounds boneless country-style ribs or boneless pork shoulder (cut into large chunks)
2 bay leaves
4 ounces dried ancho or guajillo chiles (about 10 chiles, kept whole with stems and seeds removed)
4 cloves roasted garlic (or additional raw garlic)
1 teaspoon kosher salt
2 (7-ounce) cans diced green chiles (with their juices)
Chopped fresh cilantro
Sliced radish
Lime wedges
Shredded green cabbage
Sliced jalapeños

Prep Time45mins
Cook Time75mins
Servings10

Instructions

Add the oil to the insert of an Instant Pot or pressure cooker, and use the sauté function (on high, if available) to heat, about 3 minutes. Stir in the onion, poblano, and the 2 diced jalapeños, if using, and sauté until slightly softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.

Stir in the broth, liquid smoke, if using, white hominy, oregano, chili powder, if using, seasoned salt, cumin, garlic powder, black pepper, and cayenne, if using. Stir well.

Add the pork, bay leaves, and ancho chiles but do not stir. Just make sure the chiles are smoothed out with a mixing spoon on top of everything in the pot.

Secure the lid, move the valve to the sealing position, and cook on high pressure for 35 minutes. When done, allow a 15-minute natural release followed by a quick release (the pin may have dropped on its own at this point).

Remove and reserve the ancho chiles, discard the bay leaves, and skim off any foam from the surface of the stew, if necessary.

Transfer 2 cups of the broth from the pot to a blender or food processer and add the reserved ancho chiles, the 2 roughly chopped jalapeños, if using, roasted garlic, and kosher salt. Blend until puréed, 1 to 2 minutes.

Place a fine-mesh strainer over the Instant Pot and pour in the pureed chile mixture. With a wooden spoon or spatula, firmly press the puree into the strainer, scraping it around so all the drippings drip into the pot. Do this for a good 1 to 2 minutes (really press all that puree through the strainer!) and then discard whatever was caught in the strainer.

Add the diced green chiles, give everything a good stir, and let rest for 10 minutes.

Ladle into bowls and let everyone choose their favorite toppings.