POZOLE
Talk about Tender with a capital T! The pressure cooker really cooks this pork, to melt in your mouth perfection. The soup is spicy and garlicky with a hint of tomato flavor. Add a little cheese and cilantro and you have a fiesta in a bowl.
Provided by Katrina Roubedeaux
Categories Other Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a large bowl, mix cubed pork with the dry seasonings until evenly coated.
- 2. Heat oil in a large skillet.
- 3. In small batches, brown the pork in hot oil. Remove and set aside browned meat.
- 4. Sauté onions and chopped garlic in the remaining oil. Add more oil to the skillet if necessary.
- 5. Return the brown meat to the skillet and mix with the onions and garlic. Add both cans of drained hominy, and mix.
- 6. Next, pour the enchilada sauce then the broth over the meat mixture. Stir the ingredients and bring to a near boil.
- 7. Transfer the soup to a large pressure cooker. Cover and lock the pressure cooker according to the manufacturer directions.
- 8. Cook at 15 pounds of pressure for 8 minutes. Allow the pressure to come down naturally. If you do not have a pressure cooker, bring the ingredients to a boil then simmer until the meat is tender.
- 9. Serve the pozole with the following optional toppings: shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese, and fried corn tortilla strips. My family also enjoys topping it with our chipotle cream sauce (see my recipe).
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