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Pork Posole Verde

Equipment

  • Instant Pot (for cooking the hominy)

Ingredients

  • 1 cup dried hominy
  • 4 cups chicken stock
  • 4 cups water
  • 1 pound green cabbage (about 4 cups, after chopping)
  • 1 pound roasted pork shoulder
  • 1 pint Tomatillo Salsa

GARNISHES

  • fresh cilantro
  • 6 radishes
  • 1 fresh lime
  • 1 avocado (optional)

Instructions

THE NIGHT BEFORE

  • Soak the hominy - Rinse the hominy and add it to a bowl. Cover the hominy with 2-3 inches of water, and let it sit overnight to plump and hydrate.

WHEN READY T COOK

  • Cook the hominy - Drain the hominy and add it to your Instant Pot with 4 cups of chicken stock and 4 cups of water. Cook under high pressure for 10 minutes, NPR*. While the hominy is cooking, chop the cabbage and tear the pork shoulder into chunks a bit bigger than bite-sized.
  • Simmer - Once the pressure has been released, taste the broth for seasoning and add salt and pepper, to taste. Add the pork, salsa, and cabbage to the pot and simmer until the cabbage is soft, but not melting away. While the stew is simmering, chop the cilantro and thinly slice the radishes. Slice or cut the lime into wedges.
  • Garnish and Serve - Slice the avocado right before serving (if using). Ladle the stew into wide, shallow soup bowls, and garnish with lime, avocado (if using), and radishes, and a handful of chopped cilantro.

Notes

* NPR stands for Natural Pressure Release.  Simply wait for the pressure to subside before opening the lid of the Instant Pot, giving the hominy a last, gentle bit of cooking.