Easy Pork Posole

Looking for a complete dinner in a bowl? Sit down and dig into a rich, hearty Mexican classic brimming with cubed pork, sliced sausage, hominy and more.

—Greg Fontenot, The Woodlands, TX

• 1 Tbsp. canola oil
• ½ lb. boneless pork shoulder butt roast, cubed
• ½ lb. fully cooked andouille sausage links, sliced
• 6 cups reduced-sodium chicken broth
• 2 medium tomatoes, seeded and chopped
• 1 can (15 oz.) hominy, rinsed and drained
• 1 cup minced fresh cilantro
• 1 medium onion, chopped
• 4 green onions, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. cayenne pepper
• ½ tsp. coarsely ground pepper
• Optional: Corn tortillas, chopped onion, minced fresh cilantro and lime wedges

Fast

Prep: 30 min. • Cook: 10 min. + releasing • Makes: 8 servings

1. 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. When oil is hot, cook and stir pork cubes and sausage links until browned; drain. Return meats to the pressure cooker. Press cancel. Add the next 12 ingredients.
2. 2. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. If desired, serve with corn tortillas, chopped onion, minced cilantro and lime wedges.

Slow

Prep: 30 min. • Cook: 6 hours • Makes: 8 servings

1. 1. In a large skillet, heat oil over medium-high heat. Brown pork cubes and sausage links; drain. Transfer to a 4-qt. slow cooker.
2. 2. Stir in the chicken broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with corn tortillas, chopped onion, minced cilantro and lime wedges.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1 cup: 190 cal., 11g fat (3g sat. fat), 54mg chol., 957mg sod., 12g carb. (2g sugars, 3g fiber), 14g pro.