Pozole

(Instant Pot)

Ingredients:

• 1 medium white onion
• 2 - 30 oz. cans Mexican hominy – reserved liquid
• 4 cups of reserved liquid and water if needed
• 2 lbs boneless pork shoulder sliced in 1” - 2" chunks
• 2 bay leaves
• 2 dried ancho chilies, stems and seeds removed 
• 2 dried Guajillo chilies, stems and seeds removed 
• 1 teaspoon dried Mexican Oregano, crumbled
• 1 teaspoon cumin powder
• 3 cloves garlic, divided (one in the pressure cooker, and two for the blender)
• 1 tablespoons salt (to taste)
• Salt and pepper to taste

Toppings

• Cilantro (optional)
• Cabbage (optional)
• Onion (optional)
• Radishes  (optional)
• Limes  (optional)

Directions:

1. Brown the pork on sauté mode then transfer to a plate.
2. Sauté onion till softened
3. Add the 4 cups of liquid, hominy, meat, bay leaves, dry ancho and guajillo chilies, oregano, cumin powder, garlic and salt.
4. Close and lock the lid of the pressure cooker.
5. Cook for 10 minutes at high pressure.
6. When time is up, open the pressure cooker with the Natural release method – cancel the “keep warm” mode.
7. Remove and discard the bay leaves. 
8. Puree the Ancho and Guajillo chilies, two heaping tablespoons of cooked hominy with fresh pepper and remaining garlic.
9. Simmer the contents of the pressure cooker un-covered for 5-10 minutes or until the desired thickness is reached.
10. Serve with toppings.