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The Shed's Pressure Cooker Posole Stew
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: The Best of New Mexico Kitchens
| Ingredients | |
| 1 lb | lean pork shoulder |
| 2 lb | frozen posole, (hominy) |
| 1 | lime, juiced |
| 2 tb | coarse red chile |
| 3 cloves | garlic |
| 1/4 ts | dried oregano |
| 3 tb | salt |
| Instructions Cook the pork in a pressure cooker, with water to cover, for 20 minutes. Reduce pressure under cold water. Open pot and add posole, lime juice, and chile. Add water--about twice as much as the amount of posole. Cook for 45 minutes under pressure. Reduce pressure under cold water. Remove the pork and cut up. Put posole, pork, garlic, oregano and salt in a large, heavy covered pot and simmer for 1 to 3 hours, or until hominy kernals have burst and are soft but not mushy. Serve alone or as a side dish. Freezes well. Note: These times are set for Santa Fe's high altitude. At lower altitudes, try shorter cooking times at first. | |
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