Stovetop Pressure Cookers:
- Do step 1 as written, then do step 2 on the stovetop, over medium heat.
- Secure the lid on the pressure cooker, bring up to high pressure, then turn down the heat and let the pozole cook for 25 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 15 minutes before performing a quick pressure release.
- Serve the pozole with toppings.
- 1 small yellow onion, sliced into wedges
- 2 garlic cloves, peeled
- 2 jalapeños, seeded
- 1 pound tomatillos, husked and cut into quarters
- 1/2 bunch (1 to 1 1/2 ounces) cilantro, bottom 4 inches of stems trimmed and discarded
- 1/4 cup pepitas or shelled pumpkin seeds, toasted (can also use roasted pepitas)
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 2 1/2 cups chicken or vegetable broth, divided
- 2 tablespoons olive oil
- 1 (25 to 30-ounce) can hominy, drained
- 1 1/2 pounds pork stew meat or boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
- 3 cups shredded green cabbage
- 1 bunch radishes, sliced
- 2 limes, cut into wedges
- Crushed red pepper flakes
- 6-quart electric pressure cooker, such as an Instant Pot
1 Puree the veggies: In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt. Add 1/2 cup of the broth and blend until smooth, about 30 seconds.
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.
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.)
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.
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.
6 Serve the pozole: Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes. Serve with lime wedges and red pepper flakes on the side.