Very Quick Instant Pot Posole

INGREDIENTS

• 2 tablespoons canola oil

• 2 pounds pork shoulder (Niman Ranch!) cut into 2-inch pieces

• 2 cans hominy, drained

• Salt and pepper

• 12 cups chicken broth (use Aneto broth, which we carry — you won’t regret it)

• 2 tablespoons chile de árbol

• 2 tablespoons ancho chile powder

• 1 tbsp ground cumin

• 2 tablespoons oregano

• 1/4 teaspoon sea salt

• 2 teaspoons dried garlic

• 1/3 cup dried onion

• 1 bay leaf

• 1 cup roughly chopped cilantro to serve

• 1 bunch radishes thinly sliced, to serve

• 2 avocados diced, to serve

• 2 limes cut into wedges, to serve

To Cook:
Select sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the pork shoulder dry with paper towels and season generously with salt and pepper. Sear the pork in the Instant Pot until browned on all sides, about 10 minutes. Add all of the dry ingredients to the Instant Pot and stir into the pork. Add the hominy and 12 cups of broth (or as much as you can fit). Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 30 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.

To Serve:
Divide the soup between serving bowls and top with chopped cilantro, sliced radishes, and diced avocado. Finish with a squeeze of lime juice.