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Instructions. In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 30 minutes.
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1 tablespoon fresh garlic, minced. 1 15-1/2 ounce can (440 g) hominy, drained. 4 cups (908 g) chicken broth. 1 14-1/2 ounce (411 g) can fire-roasted diced tomatoes or substitute regular diced tomatoes. 2-3 cups (270-405 g) roast pork, diced. ½ teaspoon fresh oregano finely chopped (or substitute 1/4 teaspoon dried)
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Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your pressure cooker's Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.) Coco Morante.
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Cover with water to the "maximum" line. Pressure cook on "beans" setting medium (about 15 minutes) or about 15 minutes if doing it on the cook top. Do a natural release for about 5 minutes, then release the pressure. Drain posole, and set aside. It should be tender but firm. Rinse and dry the pot.
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Simmer the contents of the pressure cooker un-covered for 5-10 minutes or until the desired thickness is reached. Serve with radish, avocado, cabbage, and lime garnishes. Pre-cook the hominy in water. Add the rest of the ingredients. Fish out re-hydrated ancho chiles.
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Cook at high pressure for 20 minutes in a stovetop PC, or 24 minutes in an electric PC. Turn off the heat and let the pressure come down naturally for 15 minutes, then quick release any remaining pressure. Add the lime juice and brown sugar, stir, then taste the pozole.
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Prepare the posole stew - Rinse and dry the inside of the pressure cooker. Add a bit of oil to the pot. Cook the cubed pork, garlic, and onion on medium-high heat if using a stove top model, and on the sauté setting if using an Instant Pot or similar. Cook until the pork is browned, and onions are soft.
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Add garlic and all of the spices. Stir well. Add the Poblano chile peppers, beer, chipotle in adobo, hominy, pork chunks, and broth. Stir well. Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position. Turn off the Sauté function and press the Manual (Pressure Cook) button.
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Close the pressure cooker, close the pressure valve, Select HIGH pressure for ZERO minutes. 6. At the end of the cook time, allow a 15 minute natural release. 7. After the 15 minute natural release, carefully open the pressure cooker and stir in your drained hominy. Allow the residual heat of the soup to warm your hominy, about 5 minutes.
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Combine the posole, salt, and water in a 5- to 7-quart pressure cooker. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure. Open the cooker with the Natural Release method; let stand for 15 minutes. Check the kernels and if still hard, return to a boil, relock the cooker, bring back.
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Place the rinsed hominy in the pressure cooker and add enough water to cover the kernels by about 2 inches. Secure the lid and set the pressure cooker to high pressure. Cook for approximately 30 minutes to an hour, depending on the desired tenderness. This method helps achieve perfectly cooked hominy in a fraction of the time it would take on.
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Place the canned tomatillos (including the juice) in a blender jar and blend until smooth. Select Sauté and add the oil to the pressure cooker pot. When the oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
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Season pork with salt. Add the pork to the hot oil in the pressure cooking pot, and cook until pieces are browned on all sides. When browned, remove to a large bowl. Add the remaining 1 tablespoon oil to the cooking pot. Add the onion, garlic, and chili powder and sauté until soft, about 4 minutes.
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Cover with 4 1/2 C. water. Place the lid on the Instant Pot, and close the valve (seal). Push manual (high) for 30 minutes. At the completion of the 30 minutes, allow the pressure to release naturally. Dump the nixtamal in a colander to strain out the water. The prepared nixtamal is now ready to put in your hominy.
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Soak the hominy overnight: Rinse the dried hominy and put it in a large container. Cover with 8 cups water. Let the hominy soak for at least 8 hours, or overnight. Pressure cook the hominy for 40 minutes with a quick pressure release: Drain and rinse the hominy, then pour the drained hominy into the pot. Stir in 4 cups of water, sprinkle with ½ teaspoon of fine sea salt, and float the half.
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Discard the contents of the strainer. Add the hominy and cook for 10 minutes more under HIGH pressure. Pour the broth and meat back into the pressure cooker. Stir in the hominy. Lock the lid on and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure.