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