Quick Instant Pot Pozole

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 30 oz white hominy, drained and rinsed
• 6 cups chicken broth
• 12 oz mild red chile sauce (canned or jarred)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon dried Mexican oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 tablespoon vegetable oil
• 1 cup shredded cabbage and sliced radishes for garnish(optional)
• 4 pieces lime wedges(optional)

Instructions

1. 1

   Set the Instant Pot to 'Sauté' mode and add the vegetable oil.

2. 2

   Brown the pork shoulder cubes in batches until seared on all sides, then remove and set aside.

3. 3

   Add the diced onion to the pot and sauté for 3 minutes until translucent, then stir in the garlic for 1 minute.

4. 4

   Return the pork to the pot and add the red chile sauce, oregano, cumin, and salt, stirring to coat the meat.

5. 5

   Pour in the chicken broth and add the drained hominy, ensuring the liquid does not exceed the max fill line.

6. 6

   Close the lid, set the valve to 'Sealing', and pressure cook on High for 30 minutes.

7. 7

   Allow the pressure to release naturally for 15 minutes before manually venting the remaining steam.

8. 8

   Taste for seasoning and serve hot in bowls topped with shredded cabbage, radishes, and a squeeze of lime.