PORK & GREEN SALSA WITH CHEESY HOMINY

Pork & Green Salsa with Cheesy Hominy image

Show 'em southern-style hospitality-no matter where you live! This tender pork shoulder served with homemade salsa serves eight.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield Makes 8 servings.

Number Of Ingredients 11

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Ingredients

10 arbol chiles, stemmed
3 cloves garlic, unpeeled
1/2 lb. tomatillos (about 7), husked
1/2 large onion, sliced
1 boneless pork shoulder (2 lb.), cut into 8 pieces
1/2 lb. purslane, cleaned
2 cups water
1 can (15 oz.) chicken broth
1/2 lb. coarsely-cut white hominy corn (dried), soaked, drained
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
3 oz. pork rinds, cut into 8 pieces

Steps:

Cook chiles in large skillet 5 min. or until toasted, stirring frequently. Place in blender. Add garlic, tomatillos and onions to skillet; cook 10 min. or until roasted, stirring frequently. Peel garlic and add to blender with tomatillas and onions; blend until smooth.
Cook meat in 6-qt. pressure cooker on medium-high heat 4 min. on each side or until browned on both sides; top with tomatillo sauce. LOCK pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min. or until meat is tender. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in purslane. Replace lid. Let stand 5 min. or until purslane is wilted.
Meanwhile, bring water, broth and hominy to boil in saucepan; cover. Simmer on low heat 55 min. or until hominy is softened and liquid is absorbed. Transfer to serving bowl; top with cheese. Serve topped with meat mixture and pork rinds.

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 34 g