Posole #1, Under Pressure


Posole is a traditional Mexican dish, made with hominy corn and seasoned with chiles. Pork or chicken is a common addition. I’ve been experimenting with a few different styles of this very satisfying dish, and here’s one. It uses roasted fresh chiles and pork, and also includes sweet potato and orange for texture, sweetness & drama. I like it best over brown rice, but white rice works very well too. The pressure cooker is ideal for this recipe, as it allows you to make it on a school night. Here’s another link for the pressure cooker, in case you haven’t gotten one yet:

Presto 8-Quart Pressure Cooker

Posole # 1, Under Pressure
serves 8
2 tablespoons peanut oil
2 lbs pork butt, cut into 1-inch chunks
1 large red onion, peeled & chopped
1 head garlic, peeled & chopped
2 green bell peppers, roasted, peeled, seeded & chopped
3 cubanelle peppers, roasted, peeled, seeded & chopped
3 anaheim chiles, roasted, peeled, seeded & chopped
3 dried pasilla chiles, rehydrated, seeded & chopped
2 medium sweet potatoes or yams, peeled & chopped 1 inch
1 30-ounce can hominy, rinsed & drained
4 cups chicken stock
1/4 cup dry roasted whole leaf dried oregano
1 navel orange, scrubbed & cut into 8 wedges
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 cup chopped fresh cilantro
1/4 cup freshly squeezed lemon juice
2 tablespoons apple cider vinegar

Heat oil in pressure cooker over high heat until just smoking. Add pork and cook, stirring, 10 minutes. Add onions and garlic and cook for 5 minutes, stirring. Add all remaining ingredients except cilantro, lemon juice & vinegar. Cover pressure cooker and bring to pressure. Cook over medium heat for 35 minutes. Remove from heat and allow to stand for 15 minutes. Remove cover, stir in cilantro, lemon juice and vinegar, and bring to simmer. Taste for salt. Serve over rice.

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