Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: ACW3 on February 01, 2017, 07:33:15 PM
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After seeing Mike’s Carne Guisada the other day, I decided that I need to try something new in my Instant Pot. Pozole was just the thing. I will admit that I wish it were colder around here, but I made it and served it for dinner anyway. Below is the full recipe. I cut it in half. Should have made the full recipe. However, when it was time to add the hominy, I had more than enough broth. I would have used the four pounds of pork butt instead of two pounds, and I would have added the second can of hominy.
Pozole for Instant Pot
Recipe By: Kassien: October 31, 2016
Serving Size: 6
Ingredients:
4 lbs. pork butt, cut into 1 1/2-inch cubes
2 cloves of garlic
1/2 onion
6 cups of water
4 cups of chicken broth
2 cans of hominy, 28 oz can
4 teaspoons of chili powder
4 teaspoons of cumin
1 lime squeezed
1 can of tomato paste
Salt and Pepper
Directions:
1. You throw EVERYTHING in the Instant Pot but the hominy. You will cook for 35 minutes then add in the hominy in after you cook. Then leave your Instant Pot on warm for 10 minutes.
2. Garnish items you can use: chopped cilantro, chopped red onion, chopped jalapeño and lime wedges for garnish.
(http://i1034.photobucket.com/albums/a429/acwiesemann/fullsizeoutput_2019_zpsdbspo1yb.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_2019_zpsdbspo1yb.jpeg.html)
I didn’t add any diced jalapeños when garnishing the bowl. I did add the chopped fresh cilantro, red onion and a fresh lime squeezed into my bowl. I also added a dollop of sour cream since I had some in the fridge.
I’ll make this one again.
Art
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Same as what I said for Mike's cook. That would be so deciduous during a cold day of the year.
Looks so good. :thumbup:
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Yeah! That will do it!!! Looks great Art
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Looks fantastic and I would eat that in the summer! Bookmarked!
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I would definitely enjoy a bowl of that Art! In fact, it is cold here so two please! :P :D
Nice job buddy!
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That looks really good
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Awesome! :)
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I make posole a lot, both red & green with pork, chicken, and/or beef. My biggest recommendation is to switch from canned to dried hominy - amazing difference in taste and texture. Even easier in the Instant Pot since you can cook the dried hominy in about 15-20 minutes instead of several hours. Amazon carries dried posole/hominy - I buy the 5-pound bag (keeps forever in the pantry) but you might want to start out with a smaller package.
Here's one of my favorite recipes for Green Posole (based on a myrecipes.com recipe). It's written for canned hominy and a slow cooker but easily converts to dried hominy in the Instant Pot...
Creamy Pumpkin Seed and Green Chile Posole
Base:
• 1 large yellow onion, cut into wedges
• 3 large poblano chiles
• 1 serrano chile
• 1 1/2 pounds tomatillos, husks removed, rinsed
• 4-6 unpeeled garlic cloves (or cloves roasted garlic)
• 2 dried ancho chiles, stemmed and seeded
• 1/2 cup salted, roasted pumpkin seeds (pepitas)
• 1 1/2 pounds pulled pork or chicken
• 2 cans (29 oz. each) white hominy, rinsed and drained
• 5 to 6 cups vegetable or chicken broth
• About 5 tsp. dried Mexican oregano, divided
• 1 teaspoon ground cumin
• 1 large zucchini, cut into large dice
• Accompaniments: corn tortillas, cilantro leaves, thinly sliced green onions, and crumbled cotija cheese
Preparation
1. Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic (if raw) on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.
2. Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
3. Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into crockpot pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add.
4. Stir in hominy, meat, 5 cups broth, 2 tsp. oregano, and the cumin. Cook at Low heat for 6-8 hours. Discard any large pieces of ancho chile.
5. Stir zucchini into posole about 30 minutes before serving. Stir in more broth if you'd like a thinner soup.
6. Ladle into bowls and serve with oregano and other accompaniments to taste.
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Ka Honu, I will be trying your version. Sounds really good.
One note I forgot to make was that instead of "regular chili powder" I used some Hatch medium chili powder. It has a better flavor and a little more heat. I have to watch the amount of heat I add. The wife is not a big fan of too much heat. I actually prefer flavor over heat, if given a choice..
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That looks fantastic, Art. I love Pozole. Bookmarked!
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I missed this one Art, looks great and bookmarked to try soon!!! Don
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Bookmarked Art. Thanks. Now to find dried hominy.