New Mexico Posole

New mexico red chile posole cooked in an instant pot. This is a family favorite, and takes me back to my childhood wintertime.

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Step 1

Turn instant pot to saute and saute rough chopped onion, garlic and spices (but not the bay leaves). De-seed the chiles and saute until rehydrate.

Step 2

Once softened, deglaze with half of the chicken broth and simmer for 5 minutes.

Step 3

Remove all ingredients from the instant pot and blend until a smooth broth is formed.

Step 4

Now sear the pork in the instant pot and deglaze with the rest of the chicken broth.

Step 5

Add the blended broth mixture back to the pot with the stew meat and add the hominy and bay leaves. Place the lid on and pressure cook on high for 45 minutes.

Step 6

Once finished, you can quick release the pressure. Serve in a bowl with sliced cabbage, cilantro and lime as garnish.