Pork Posole Rojo

Posole is a classic Mexican stew featuring meat and chewy hominy (dried and rehydrated corn) in a chile-laced broth. Toppings such as radish, shredded cabbage, onion, cilantro, and avocado give it a fresh touch.

PREP TIME: 15 minutes

FUNCTION: Sauté (More); Meat/Stew

CLOSED POT TIME: 1 hour 20 minutes

TOTAL TIME: 1 hour 35 minutes

RELEASE: Natural

SERVES: 6

• 2 tablespoons olive oil
• 2 pounds country-style pork ribs
• 1 small yellow onion, peeled and quartered
• 6 garlic cloves, peeled
• 2 tablespoons ancho chile powder
• 2 cups water
• 1 teaspoon salt
• 4 cups chicken broth
• 1 teaspoon oregano
• 2 15-ounce cans white hominy, drained
• Optional toppings
• Thinly sliced radishes
• Shredded cabbage
• Coarsely chopped fresh cilantro
• Thinly sliced red onion
• Cubed ripe avocado
• Lime wedges for squeezing

PREP

Select sauté on the Instant Pot® and adjust to more. Add oil to pot. When oil is hot, brown ribs in batches until browned on all sides for about 5 minutes per batch. Add all ribs back to pot. Press cancel.

In a blender container combine onion, garlic, chile powder, the water, and salt. Blend until smooth. Add onion-chile mixture to pot. Add chicken broth, oregano, hominy, and pork ribs to pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew. When cooking time is complete, use a natural release to depressurize.

SERVE

Remove ribs from the pot and coarsely shred meat. Return shredded meat to pot. Divide posole among serving bowls and top with desired toppings.