Posole Rojo, Quick
INGREDIENTS
2 to 3 pounds leftover cooked pork, boneless, trimmed, bite size
2 tablespoons olive oil
1/2 onion, chopped
3 to 4 garlic cloves, minced
2 tomatoes, diced
6 cups chicken broth
1 15 ounce can pinto beans, drained
1 28 ounce can white hominy, drained
1 28 ounce can whole tomatoes with juices, divided
1/3 cup chili powder
1 tablespoon oregano (preferably Mexican)
1 tablespoon whole cumin seeds
1 rounded teaspoon whole allspice berries, ground
1 teaspoon crushed red pepper flakes
1 teaspoon chopped cilantro
Kosher salt to taste
Freshly ground black pepper to taste
Toppings/Sides
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
INSTRUCTIONS
Prep
1. Toast cumin seeds in small skillet over medium high heat stirring constantly until
fragrant and just beginning to smoke. Remove to mortar and pestle and grind into
powder.
2. Remove two of the whole tomatoes to cutting board and dice. Using stick blender puree
the remaining tomatoes with juices and reserve.
Posole
1. Heat oil in pressure cooker over medium* low heat. Add onion and sauté until
transparent.
2. Add garlic and cook, stirring often, until fragrant.
3. Stir in broth, beans, hominy, prepared tomatoes, followed by remaining herbs and
spices.
4. Stir in leftover pork.
5. Attach pressure cooker lid and raise to pressure. Reduce heat and continue
to cook at pressure for 20-25 minutes.
.40
INGREDIENTS
2 to 3 pounds leftover cooked pork, boneless, trimmed, bite size
2 tablespoons olive oil
1/2 onion, chopped
3 to 4 garlic cloves, minced
2 tomatoes, diced
6 cups chicken broth
1 15 ounce can pinto beans, drained
1 28 ounce can white hominy, drained
1 28 ounce can whole tomatoes with juices, divided
1/3 cup chili powder
1 tablespoon oregano (preferably Mexican)
1 tablespoon whole cumin seeds
1 rounded teaspoon whole allspice berries, ground
1 teaspoon crushed red pepper flakes
1 teaspoon chopped cilantro
Kosher salt to taste
Freshly ground black pepper to taste
Toppings/Sides
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
INSTRUCTIONS
Prep
1. Toast cumin seeds in small skillet over medium high heat stirring constantly until
fragrant and just beginning to smoke. Remove to mortar and pestle and grind into
powder.
2. Remove two of the whole tomatoes to cutting board and dice. Using stick blender puree
the remaining tomatoes with juices and reserve.
Posole
1. Heat oil in pressure cooker over medium* low heat. Add onion and sauté until
transparent.
2. Add garlic and cook, stirring often, until fragrant.
3. Stir in broth, beans, hominy, prepared tomatoes, followed by remaining herbs and
spices.
4. Stir in leftover pork.
5. Attach pressure cooker lid and raise to pressure. Reduce heat and continue
to cook at pressure for 20-25 minutes.
.40
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