Sunday, October 30, 2016
Instant Pot Posole
The Instant Pot makes cooking Posole a breeze. You begin by cooking your posole in your cooker for about 19 minutes. Then drain your posole, set it aside in a large bowl, and prepare your meat sauce. I browned my pork in small batches in a large cast iron skillet on the stove. Once the meat was browned, I set it aside and cooked my onions until soft. I added the garlic cloves and cooked for about 30 seconds. I let the onion mixture cool and processed it in a blender using some chicken broth. I added the red chile and spices to the onion mixture and blended until smooth adding chicken broth as needed.
I then added the pork and chile sauce to my Instant Pot. Stirred to mix well and cooked on the "Stew" setting. When the sauce was done, I added the cooked posole to the pot and stirred.
I then ladled the Posole into bowls and garnished with some cilantro, cojita cheese, and served with a lime wedge.
Instant Pot Posole
From Pressure Cooking Today adapted by From My Southwest Kitchen
1 (32-ounce) bag frozen posole, thawed
2 pound boneless lean pork cut into 1-inch cubes
Kosher Salt and pepper
1 white onion cut into chunks
4 cloves of garlic
1 cup chicken broth
1/2 cup ground red chile powder
1 tablespoon cumin
1 tablespoon Mexican oregano
4 chicken bullion cubes
3 cups boiling water
1 (12-ounce) can or bottle of beer
Cotija cheese, crumble
1. Put the posole in your Instant Pot and cover with water to the maximum line. Seal the pot and press the "beans" setting.
2. Release the pressure from the pot. Let posole sit for about 10 minutes before draining. Set the drained posole aside. Clean the pot.
3. Season the pork cubes with kosher salt and pepper. Heat a skillet over medium-high heat and brush with vegetable oil. Brown the pork in batches. Set aside.
4. Add oil to the skillet if needed and cook the onion until soft about 5 minutes. Add the garlic and cook for 30 second. Remove from heat.
5. Place the onion and garlic in a blender. Add about 1/2 cup chicken broth and blend until smooth.
Add the red chile, cumin and Mexican oregano and process until smooth. Add more chicken broth if needed.
6. Dissolve the bullion cubes in the boiling water. Add the browned pork, chile/onion mixture, remaining chicken broth, bullion mixture, and beer to the pot. Stir and seal the pot.
7. Select "stew" setting. Once cooked let rest for 5 minutes and then release the pressure.
8. Add cooked posole to the pot and stir. Taste and add salt and/or pepper if needed. Ladle into bowls and top with cilantro and cotija cheese. Serve with a lime wedge.
Makes 6-8 servings