Pozole

This is based on a NYT weeknight recipe, so it’s designed to be fast/easy over being 100% authentic.

Ingredients:

• 1 large yellow onion, finely chopped
• 8 cloves garlic, finely chopped
• 1(7-ounce) can chipotle peppers in adobo sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1.5 pounds pork butt (country style ribs are the easiest)
• 5 cups chicken stock
• 1 cup frozen corn
• 1(29-ounce) can hominy, rinsed and well drained
• Juice of 1 lime

Accoutrement:

• Tortilla chips
• Shredded cabbage
• Avocado
• Crumbled queso fresco
• Minced red onion and cilantro

Instructions:

1. Open the can of chipotles and remove the peppers, leaving as much of the adobo sauce behind as possible. Chop 4 of the peppers until they are almost a paste. Set the adobo sauce aside.
2. Combine the spices(onion powder, garlic powder, cumin and oregano)
3. Cut up the pork butt into 1 inch cubes
4. Use the sauté setting on instapot. Add the chopped onion and EVOO, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes.
5. Add the peppers, adobo sauce, and spices to the pressure cooker, and sauté for 1 minute.
6. Stir in the pork butt, and coat with the spices. Scrape the bottom of the pan
7. Add in chicken stock
8. Cook for 35 min in instant pot with a 15 min natural release.
9. Skim excess fat from the surface, and run it through the fat separator.
10. Add in the corn, hominy, and lime juice.

Original Recipe: https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-chicken-pozole

Notes:

• I changed the protein from chicken to pork butt and adjusted the cooking time
• 4 chipotle peppers makes for a spicy soup. But consider adding more dried spices, it can take it. Also consider adding different peppers as well.