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Pressure Cooker Pork Pozole Rojo

Recipe - Pressure Cooker Pork Pozole Rojo

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/4 cup butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (about 1 ½ teaspoons)
  • 2 cups chicken broth
  • 1 can (15 ounces) mild red enchilada sauce
  • 1 can (15 ounces) yellow hominy, drained and broken apart
  • 1 can (10 ounces) original flavor diced tomatoes and green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon coarse black pepper
  • ¼ teaspoon dried crushed red pepper
  • 1 ½ pounds fresh pork, cut in ½-inch cubes
  • 4 large radishes, thinly sliced
  • 1 large lime, cut in wedges
  • 1 medium avocado, sliced
  • 1 bunch cilantro, leaves only

Directions

  1. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add butter, onion and garlic to cooking pot. Stirring frequently, cook until onion is tender. Turn off BROWN/SAUTÉ mode.
  2. Add chicken broth, enchilada sauce, hominy, tomatoes, cumin, salt, chili powder, oregano, black pepper and crushed red pepper. Stir to blend well. Add pork and stir to coat.
  3. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  4. Press MEAT/STEW mode and adjust cooking time to set for20 minutes.
  5. When cooking has finished, press steam release button to quick release pressure. Remove lid and stir mixture before serving. Pour into bowls and top with radishes, lime, avocado and cilantro.

Serves: 8-10

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 20 minutes. When finished cooking, press steam release button to quick release pressure.

 

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