water to the maximum line
2 pounds lean boneless pork, cubed
1 onion, chopped
1 teaspoon garlic, minced
1 tablespoon cumin
4 cups chicken broth/stock
1/2 cup ground New Mexico red chile *see notes*
1 12 ounce bottle of beer (optional)
1 tablespoon Mexican oregano
2 bay leaves
1 teaspoon sea salt +/-
fresh ground pepper
Garnishes:
cilantro
lime
cotija or queso fresco
avocado
Add the posole to the pot. Cover with water to the “maximum” line. Pressure cook on “beans” setting medium (about 15 minutes) or about 15 minutes if doing it on the cook top. Do a natural release for about 5 minutes, then release the pressure. Drain posole, and set aside. It should be tender but firm. Rinse and dry the pot. Brown pork cubes with chopped onion, garlic, and cumin on the saute or browning setting (medium-high on cook top). Whisk red chile powder into the chicken broth/stock. Add to the pot along with the beer (if using), Mexican oregano, bay leaves, salt, and pepper. Note: This amount goes right to the maximum fill line of a 6 quart pressure cooker. Set to the “stew” setting or on the cook top for about 20 minutes. While the pork cooks, prepare the garnishes. Do a natural pressure release. Add the posole into the pot with the tender pork. Stir to combine. Ladle the posole into bowls, and top with preferred garnishes.
If you can’t find the frozen posole, you can substitute canned hominy. The texture is less firm, and you will not pressure cook the canned hominy! Add it in after the pork is cooked, allowing enough time in the pot for it to heat through.
Dried hominy is another option. It will require a pre-soak before cooking.
This makes a large pot of posole, and leftovers freeze well. The posole will continue to absorb liquid, but you can add some broth or stock to the pot when you thaw and reheat it.
New Mexico red chile powder varies in heat level. If it’s not marked, it’s probably considered “medium.”
On a cook top model, bring it to pressure on high, and then reduce heat to medium to keep the pressure.