{"id":2556,"date":"2022-01-22T15:00:00","date_gmt":"2022-01-22T22:00:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=2556"},"modified":"2022-01-26T21:37:32","modified_gmt":"2022-01-27T04:37:32","slug":"pork-and-hominy-stew","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pork-and-hominy-stew\/","title":{"rendered":"Instant Pot Pork and Hominy Stew (Quick Posole)"},"content":{"rendered":"\n
Instant Pot Pork and Hominy Stew<\/strong> is a comforting and hearty dinner made with fork-tender pork shoulder and flavored with chili powder, garlic, and onion. Your family can customize it with their favorite toppings to make a dinner everyone is excited for! <\/em><\/p>\n\n\n\n \u2764\ufe0f Why You’ll Love This Recipe: <\/strong>This flavorful pork stew comes together in one pot with minimal hands-on time, so you can do other things while dinner cooks itself. <\/p>\n\n\n\n My family first found this pork and hominy stew in a slow-cooker issue of Martha Stewart Magazine<\/em> in 2013, and I adapted it for our family’s tastes and to make it in a pressure cooker. <\/p>\n\n\n\n It has been a family favorite ever since<\/strong>!<\/p>\n<\/div><\/div>\n\n\n\n Since I make this hearty pork stew all winter long, I\u2019ve updated the post with new photos and tips to help you make it at home!<\/p>\n\n\n\n This is one of my family’s favorite Instant Pot Soups<\/a>! <\/strong> Here’s what you’ll need to make this easy Pork & Hominy Stew. <\/p>\n\n\n\n This Pork and Hominy Stew (aka pozole <\/em>or posole<\/em>) is SO MUCH EASIER when you make it in an Instant Pot! The best thing about it is that instead of simmering the stew for 8+ hours, this dish has a 30 minute cook time, with all of the same rich flavor! <\/p>\n<\/div><\/div>\n\n\n\n \u23f2\ufe0f Note:<\/strong> With all the liquid in the pot, it will take a while to come to pressure\u2014between 5 and 15 minutes depending on the model of pressure cooker you’re using.<\/p>\n<\/div><\/div>\n\n\n\n If you have time to spend, the pork will shred a little easier if you let it rest for 10 to 20 minutes before shredding. (I rarely have the patience, but it is much easier to shred if you do.)<\/p>\n\n\n\n I also rarely have the patience to shred the pork with two forks or bear claws. Those methods work well for pulling out any fatty bits and making your pork perfect before I serve it.<\/p>\n<\/div><\/div>\n\n\n\n \ud83d\udca1 Tip: <\/strong>For speedy shredding, I like to toss my pork in my electric mixer. I’ll run it with my paddle attachment until it’s mostly shredded, then finish with a fork or kitchen shears. <\/p>\n\n\n\n If you like a thinner, more traditional soup rather than a thicker stew, you can skip the cornstarch slurry at the end of the cooking process. <\/p>\n\n\n\n Then, just return the shredded pork to the pot, add the hominy, and season to taste. <\/p>\n<\/div><\/div>\n\n\n\n If you haven\u2019t tried hominy before, you\u2019re in for a treat with this recipe! Here are a few of the frequently asked questions we get about the hominy in this recipe:<\/p>\n\n\n\n It\u2019s a delicious form of dried and rehydrated corn kernels that happens to be packed with fiber.\u00a0 Hominy gets its soft and chewy texture from soaking in an alkaline solution.\u00a0<\/p> <\/div> You should be able to find hominy in the Hispanic section of the grocery store. In the stores in my area, it’s near the salsas and chili, usually on the bottom shelf. <\/p> <\/div> This recipe calls for canned hominy, which is cooked in the canning process. Canned is convenient to just add in at the end.<\/p> <\/div> I like to use both white and yellow hominy for some added color and contrast. However, as far as I can tell, there’s not really a difference in taste between yellow and white hominy.<\/p> <\/div> Definitely! If you can\u2019t find hominy, you could swap in canned white or kidney beans. When you remove the lid of your Instant Pot, I recommend checking to make sure that the meat is fully cooked. I like to use an instant-read thermometer. Make sure the internal temperature of the pork registers at least 145\u00b0F in the thickest part. <\/p>\n\n\n\n Tip: <\/strong>When reheating the pork, you should reheat to a temperature of 165\u00b0F.<\/p>\n<\/div><\/div>\n\n\n\n You can double or cut the recipe in half if you\u2019re feeding a larger or smaller crowd. Just be sure not to fill your pressure cooking pot past the fill line. <\/strong><\/p>\n\n\n\n If you’re worried about being close to the fill line in a double batch, leave out a few cans of broth. You’ll still have more than enough <\/p>\n<\/div><\/div>\n\n\n\n I serve this stew with lime wedges, diced avocados, and a dollop of sour cream. You can also fill it out with shredded cabbage and thinly sliced radishes and peppers. <\/p>\n\n\n\n (Also, my kids like this best with melty shredded cheese and tortilla chips so you can go that route too.)<\/p>\n\n\n\n On the side, I recommend Buttermilk Cornbread<\/a> from Barbara Bakes<\/p>\n<\/div><\/div>\n\n\n\n I love this soup most on the second day when the hominy has had a chance to soak up more of the flavors from the broth.<\/p>\n\n\n\n Store leftover pork hominy stew in an airtight container in the fridge for up to 4 days. <\/p>\n\n\n\n \u2744\ufe0f You can also freeze the stew for up to three months. When you\u2019re ready to serve, defrost the soup in the fridge overnight, then reheat on the stove, in the Instant Pot or microwave. <\/p>\n<\/div><\/div>\n\n\n\n Stew is the IDEAL meal to make in pressure cookers like the Instant Pot or Ninja Foodi! <\/strong>After you make this amazing Pork & Hominy stew, add one of these Instant Pot Stew Recipes to your list to make in the future:<\/p>\n\n\n\n Note: <\/strong>If you or your loved ones are looking for a vegan recipes, my friend Meggan from Cooking on Caffeine has an amazing Instant Pot Vegan Posole<\/a> made vegan and gluten-free with authentic Mexican spices. <\/p>\n\n\n\n Do you LOVE this recipe? <\/strong><\/figure><\/div>\n\n\n\n
If I’m feeling fancy and have the time, I’ll serve it with my Green Chile Cornbread<\/a>. Otherwise, we stick to tortilla chips. \ud83d\ude0a<\/p>\n<\/div><\/div>\n\n\n\n\n\n\n\n<\/figure><\/div>\n\n\n\n
Ingredients<\/h2>\n\n\n\n
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How to Make Instant Pot Pork and Hominy Stew<\/h2>\n\n\n\n
First, you’ll need to brown the pork and saut\u00e9 the vegetables and spices. <\/h3>\n\n\n\n
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After browning, you simply add the pork to the pot and pressure cook for 30 minutes with a 10 minute natural release.<\/h3>\n\n\n\n
After you’ve released the pressure, it’s time to shred your pork.<\/h3>\n\n\n\n
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FAQ about Hominy<\/h2>\n\n\n\n
The taste will be a little different, but it’ll still be full of flavor.<\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n\n<\/figure><\/div>\n\n\n\n
How to Know When the Pork Is Done <\/h2>\n\n\n\n
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Doubling or Halving the Recipe<\/h2>\n\n\n\n
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Serving Suggestions<\/h2>\n\n\n\n
Storing Leftovers <\/h2>\n\n\n\n
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More Instant Pot Stew Recipes<\/h2>\n\n\n\n
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Leave us a review below to tell us why!<\/p>\n\n\n\n
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