Directions

1. Rinse hominy in cold water.
2. Add broth, garlic, hominy, salsa verde, and tequila (optional) to cooker.
3. Close lid and lock. Set to "soup" and adjust for 10 minutes.
4. When done, quick release until all pressure is released.
5. Open and add cumin, coriander, and fresh ground pepper. Stir.
6. Add sea salt to taste, if needed. Ladle pozole into bowls, garnish, and serve.