My husband loves pozole, but I have always hated making it because it takes so long. When I bought my pressure cooker, I thought of a new way to make it. This semi-homemade recipe was an instant hit in my household!
Notes from the Test Kitchen:
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.
In a large bowl, mix cubed pork with the dry seasonings until evenly coated.
Heat oil in a large skillet.
In small batches, brown the pork in hot oil. Remove and set aside browned meat.
Sauté onions and chopped garlic in the remaining oil. Add more oil to the skillet if necessary.
Return the brown meat to the skillet and mix with the onions and garlic. Add both cans of drained hominy, and mix.
Next, pour the enchilada sauce then the broth over the meat mixture. Stir the ingredients and bring to a near boil.
Transfer the soup to a large pressure cooker. Cover and lock the pressure cooker according to the manufacturer directions.
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.
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).