Chipotle Pork and Hominy Stew
SERVES: 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 1½ HOURS
TIME UNDER PRESSURE: 30 MINUTES
WHY THIS RECIPE WORKS The Mexican stew posole is all about the combination of hominy, spice, and tender chunks of pork. With the help of the pressure cooker, the pork turns ultratender and is infused with the heady flavor of the stew in no time. Plenty of onion plus jalapeños and garlic ensured the right bold hit, while chipotle chiles brought smoky depth and spice. We used canned hominy since it’s widely available and could be stirred in at the end of cooking just to heat through. A final addition of minced cilantro added brightness and the right touch of flavor. Pork butt roast is often labeled Boston butt in the supermarket. Serve with diced tomato, diced avocado, minced jalapeño, and crunchy garnishes like thinly sliced radishes and green cabbage. See the Test Kitchen Tip and Troubleshooting that follows the recipe.
INGREDIENTS
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3 |
pounds boneless pork butt roast, trimmed and cut into 1-inch pieces |
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Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
2 |
onions, chopped |
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2 |
jalapeño chiles, stemmed, seeded, and minced |
|
4 |
garlic cloves, minced |
|
1 |
tablespoon minced canned chipotle chile in adobo sauce |
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2 |
teaspoons minced fresh oregano or ½ teaspoon dried |
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⅓ |
cup all-purpose flour |
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1 |
cup dry white wine |
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3 |
cups low-sodium chicken broth |
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1 |
pound carrots, peeled and sliced 1 inch thick |
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2 |
bay leaves |
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2 |
(15-ounce) cans white or yellow hominy, rinsed |
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¼ |
cup minced fresh cilantro |
1. BUILD FLAVOR: Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of meat on all sides, about 8 minutes; transfer to bowl.
2. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in jalapeños, garlic, chipotle, and oregano and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, carrots, bay leaves, browned pork with any accumulated juices, and remaining pork.
3. HIGH PRESSURE FOR 30 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.
4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Remove bay leaves. Using large spoon, skim excess fat from surface of stew. Bring stew to simmer, stir in hominy, and cook until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.