Pressure Cooker Red Pozole
In the week leading up to Thanksgiving, I found myself on a Mexican food kick. I was cleansing my palate with spicy food. I hungered for something different than the Turkey with all the fixings I make on the big day.
*If you’ve been wondering why this blog seems Tex-Mex themed recently…there you go.
Pozole is a pork and hominy stew served throughout Mexico. It has been a staple of Mexican cuisine since pre-Columbian times.
Hominy is the name we picked up from Native Americans for corn that has been treated with lime, in the process called nixtamalization. In Mexico, it is called pozole, posole, or nixtamal; the dish picked up its name from the main ingredient. And yes, the corn is the main ingredient; the meat is supposed to be a supporting player.
I’m taking the easy way out and making this pozole with canned hominy. I wanted to make dried hominy in the pressure cooker, but I also wanted a weeknight meal. When I read it would take an hour and a half to cook dried hominy, even with the speed of the pressure cooker, I reluctantly went back to canned hominy.
*This is the kind of trade off I make as a weeknight cook. I’m going to revisit pozole in the future, so I can try out dried hominy in the pressure cooker.
**Dont’ have a pressure cooker? No worries. Check out the Variations section below the recipe…
Recipe: Pressure Cooker Red Pozole
Adapted From: The America’s Test Kitchen Family Cookbook
- Pressure cooker, at least 6 quarts (bigger is better, like my giant Kuhn Rikon 12-quart pressure cooker)
- Heat level: Don’t want to start with a spicy Pozole? Skip the chipotles en adobo and it will be very mild, but still full of flavor. Want more heat? Up the chipotles to 2 tablespoons. (Or, add hot sauce at the table, which is what I do.)
- Don’t have a pressure cooker? Cook the recipe in a dutch oven. In step 3, instead of pressure cooking on high, bring the pot with all the ingredients to a boil. Then cover the pot and move it to a 350*F oven for 2 hours. Remove from the oven, and season to taste.
- Speed up the browning with two pans. Instead of browning all the pork in the pressure cooker, brown one batch in a fry pan and the other batch in the pressure cooker. Remove all the pork to a bowl, continue with the onions in the pressure cooker, and simmer the stock (or water) in the fry pan, scraping the browned pork on the bottom of the pan into the stock.Pour the stock from the fry pan into the pressure cooker when the recipe says it is time to add the stock. (Those browned bits are full of flavor we don’t want to leave behind.)
- This recipe is made for leftovers; it tastes better the next day, and freezes very well.
What do you think? Questions? Other ideas? Leave them in the comments section below.
The America’s Test Kitchen Family Cookbook
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