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Preparation Time: 8 minutes
Cook Time: 40 minutes
Serves: 8 servings
Ingredients
1 (14 ounce) container red chile puree
1 medium onion
2 (25 ounce) cans hominy
1 tablespoon oil
8 garlic cloves
6 cups vegetable broth
2 (20 ounce) cans jackfruit
Garnish With (If desired)
Oregano
Lime juice
Cilantro
Red pepper flakes
Radishes, sliced thin
Cabbage, shredded
Method
1. Add garlic, onions and oil into a pressure cooker pot.
2. Select the saute/brown button on the pressure pot and cook garlic mixture for 5 minutes.
3. Add the red chile puree and saute for 1 more minute.
4. Transfer the jackfruit into the pressure pot and saute for 2 minutes additional.
5. Mash jackfruit using a potato masher and add in the veggie broth.
6. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
7. Cook for 10 minutes on high pressure.
8. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
9. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
10. Add the hominy into the pressure pot.
11. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
12. Cook for 1 minute on high pressure.
13. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
14. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
15. Sprinkle salt as necessary.
16. Serve and enjoy.
