Instant Pot Green Pork Pozole

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Step 1

Puree the veggies: In a blender, combine the onion, garlic, jalapeños, green chile, spices, and salt. Add 1/2 cup of the broth and blend until smooth, about 30 seconds.

Step 2

Sauté the veggie blend: Heat the oil in the pressure cooker on its Sauté setting for 2 minutes. Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.

Step 3

Pressure cook the pozole: Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your pressure cooker’s Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)

Step 4

Prep the toppings: If you haven’t yet prepared your toppings, go ahead and shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.

Step 5

Release the pressure naturally for 15 minutes: When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam. Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off. Taste for seasoning, adding more salt if needed.

Step 6

Serve the pozole: Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes. Serve with lime wedges on the side.