Pozole: Authentic Mexican Pork and Hominy Stew
- 2 tbsp Canola Oil
- 2 lb Boneless Pork Shoulder, cut into 1 inch cubes
- 1 White Onion, chopped
- 3-4 Dried Ancho Chiles, stem and seeds removed
- 4 Cloves Garlic minced
- 2 tsp Chili Powder
- 2 tsp Cumin, ground
- 1 tsp Paprika or Smoked Paprika
- 2 tsp Mexican Oregano
- 1 tsp Salt
- 4 cups Chicken Stock (I use chicken soup base so I can make a more flavorful stock)
- 1 28 oz Can Hominy, rinsed and drained
- 1 28 oz Can Diced Tomatoes (fire roasted are best)
- 1 14 oz Can Black or Pinto Beans
- 1 Bunch Lacinato Kale, remove stems and chop leaves
- 3 tbsp Lime Juice (be aware of how juicy the limes are so you have enough)
- Suggested Garnishes (lime wedges, chopped cilantro, sliced avocado, sliced radishes, and chopped onion)
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Heat oil in a pressure cooker on high heat. Place the pork in the pan in batches to avoid crowding. Brown pork on two sides and remove to a bowl. Place onions and chiles in pan and sauté on medium heat for five minutes until onions are just soft. Place garlic and spices in the pan and cook for two minutes so garlic does not burn. Add Chicken Stock, Pork, Hominy, and Diced Tomatoes. Top off with additional water if necessary to cover ingredients. Cook in Pressure cooker for 20 minutes on full steam, then turn off and let sit for 15 minutes while allowing pressure to release. Remove lid and add Black Beans and Kale. Place lid on and bring back up to pressure cooking on full steam for another 4-5 minutes. Relieve pressure, remove lid, and stir in the lime juice... EAT!
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Serve with lime wedges, chopped cilantro, sliced avocado, sliced radishes, and chopped onion.
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