Pork Pozole with Hominy

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 1½lbs country-style ribs, pork butt, pork shoulder, diced into 1-inch cubes
• 2 (28-oz) cans of Mexican-style hominy (6c total cooked hominy)
• 1 (16-oz) jar salsa roja (or 2 indvl. 7-oz cans)
• 1 (15-oz) can or box chicken broth
• 1 head of garlic, cloves peeled
• 1T chicken base or pork/ham base
• 2T tequila or white wine (optional)
• 1t dried ground cumin (or ½ to 1t whole cumin seed, freshly ground)
• 1t dried ground coriander
• ½t freshly ground black pepper
• 1T vegetable oil

Directions

1. Using a colander, rinse canned hominy thoroughly with cold water.
2. Pat dry pork cubes.
3. Set to "sear" and add oil. Add pork (in batches) and sauté until browned, about 2 minutes.
4. Add 1c of the broth, chicken base or pork/ham base, tequila or white wine (optional), head of garlic, and salsa roja.
5. Close lid and lock. Set to "poultry" and adjust for 10 minutes.
6. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
7. Open and add cumin and coriander. Stir.
8. Add fresh ground black pepper and sea salt to taste. Serve.