pozole

How To Make pozole

• 
  Step 1
  In a large bowl, mix cubed pork with the dry seasonings until evenly coated.
• 
  Step 2
  Heat oil in a large skillet.
• 
  Step 3
  In small batches, brown the pork in hot oil. Remove and set aside browned meat.
• 
  Step 4
  Sauté onions and chopped garlic in the remaining oil. Add more oil to the skillet if necessary.
• 
  Step 5
  Return the brown meat to the skillet and mix with the onions and garlic. Add both cans of drained hominy, and mix.
• 
  Step 6
  Next, pour the enchilada sauce then the broth over the meat mixture. Stir the ingredients and bring to a near boil.
• 
  Step 7
  Transfer the soup to a large pressure cooker. Cover and lock the pressure cooker according to the manufacturer directions.
• 
  Step 8
  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.
• 
  Step 9
  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).
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