This pressure cooker posole recipe comes from Guadalupe.
Her mom has been so afraid of electric pressure cookers.
She was spending hours cooking but in awe of her friends who were using pressure cookers to create delicious meals for their family.
Guadalupe received a Fissler souspreme pressure cooker.
She surprised her mom with it.
It moved her mom to tears.
She was excited and still frightened.
They first made Instant Pot Rice Pudding and it turned out perfect.This encouraged her to want to cook more.
This Pressure Cooker Posole recipe is the result of overcoming fear and creating a traditional posole to serve at dinner.
It is authentic and delicious and made in half the time as the original version.
posole made with chicken instead of beef.
Pressure Cooker Posole Ingredients:
5 dried guajillos chili peppers
2 large garlic cloves
1/4 of a large yellow onion, chopped
5 whole black pepper crushed
5 cloves crushed
2 lbs pork cubed
Radish (optional)
Your choice of lettuce or cabbage
Orégano
2 (15 oz) cans hominy, drained
2 cups of water
Lime (optional)
Tostadas (optional)
Salt
Note: You can add a can of corn, stewed tomatoes, and garnish with cucumbers also.
Pressure Cooker Posole Directions:
Fill up a pan with water and add your guajillos to it.
Boil until they soften.
Take the guajillos out and put them in a blender with your garlic, onion, black pepper, cloves and blend until everything is blended.
In your Fissler Pot, set it to sauté and add your pork. I did not add any oil, as the pork will release fat.
Brown the pork for about 15 mins.
Add salt to taste. I added about 1.5 tablespoons.
Before adding the sauce, I strained it and added about 2 more cups of water to the sauce.
Once it has browned, you are going to add your sauce and hominy to the pot.
Change your pot setting to meat/stew and cook for 40 minutes.
When you are ready to serve, add órgano on top of your pozole.
You can finely slice either cabbage or lettuce and add it as well. If you like radishes, you can finely slice some and add it too.
Eat with tostadas and squeeze some lime juice on your pozole.
Pressure Cooker Posole Recipe
This pressure cooker posole recipe is authentic and delicious and made in half the time as the original version.
Ingredients
- 5 dried guajillos chili peppers
- 2 large garlic cloves
- 1/4 of a large yellow onion, chopped
- 5 whole black pepper crushed
- 5 cloves crushed
- 2 lbs pork cubed
- Radish (optional)
- Your choice of lettuce or cabbage
- Orégano
- 2 (15 oz) cans hominy, drained
- 2 cups of water
- Lime (optional)
- Tostadas (optional)
- Salt
Instructions
- Fill up a pan with water and add your guajillos to it.
- Boil until they soften.
- Take the guajillos out and put them in a blender with your garlic, onion, black pepper, cloves and blend until everything is blended.
- In your Fissler Pot, set it to sauté and add your pork. I did not add any oil, as the pork will release fat. Brown the pork for about 15 mins.
- Add salt to taste. I added about 1.5 tablespoons.
- Before adding the sauce, I strained it and added about 2 more cups of water to the sauce. Once it has browned, you are going to add your sauce and hominy to the pot. Change your pot setting to meat/stew and cook for 40 minutes. When you are ready to serve, add órgano on top of your pozole.
- You can finely slice either cabbage or lettuce and add it as well. If you like radishes, you can finely slice some and add it too.
- Eat with tostadas and squeeze some lime juice on your pozole.
Nutrition Information:
Yield: 8 servings Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 111mgSodium: 345mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 36g
Nutritional information may not be accurate