{"id":7076,"date":"2016-10-23T06:00:36","date_gmt":"2016-10-23T12:00:36","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=7076"},"modified":"2020-05-02T23:36:41","modified_gmt":"2020-05-03T05:36:41","slug":"pressure-cooker-new-mexico-red-chile-posole","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-new-mexico-red-chile-posole\/","title":{"rendered":"Pressure Cooker New Mexico Red Chile Posole"},"content":{"rendered":"

New Mexico red chile powder provides the amazing complexity in this recipe for New Mexico Red Chile Posole With Tender Pork and Hominy. This quick Instant Pot posole recipe is comfort food like no other,\u00a0using deep red, earthy, sweet, slightly smoky red chile powder.<\/em><\/p>\n

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Hola from McAllen, Texas! Tamara here from Beyond Mere Sustenance<\/a>,\u00a0a blog that focuses on healthy dishes\u00a0with global flair. I’m excited to bring you a\u00a0recipe\u00a0I’ve made for over 20 years – New Mexico red chile posole, or pozol\u00e9.\u00a0<\/p>\n

I did not misspell “chile.” In the 16th century, Spanish immigrants to the New Mexico area changed the indigenous name “chilli” to “chile.”\u00a0In 1983,\u00a0Pete Domenici (long-term senator from New Mexico) made “chile” the official name of New Mexico’s red and green chile peppers. New Mexicans think of “chili<\/a>” as a\u00a0protein based dish with spices and with or without beans. That’s your trivia for today. \ud83d\ude42<\/p>\n

Red chile varies both in heat level and flavor depending upon the region in which it grows, and whether it is oven dried or sun dried. Perhaps you’ve seen the little packets of red chile powder in the Mexican foods section of your local market? The color may\u00a0not be the intense reddish-brown color of the sun-dried red chile from northern New Mexico, but will still have plenty of flavor. I do my best to keep red chile from northern New Mexico in a vacuum-sealed jar in my pantry!<\/p>\n

The chile culture in that part of the state is really interesting. The locals can taste a dish made with red chile and tell you whether it came from Chimayo or Dixon! My palate is not quite that well-developed. Lol. However, I can tell the difference between northern and southern New Mexico red chile. For more on red chile, see this article<\/a>.<\/p>\n

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Making\u00a0 New Mexico Red Chile Posole in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious New Mexico Red Chile Posole!<\/p>\n

I have made this dish on my gas stove, in a slow cooker, and in a pressure cooker. I prefer the results obtained using the pressure cooker. The cubed pork gets tender in a fraction of the time, and it’s easy to control the texture of the hominy.<\/p>\n

\"packageI do this in 2 steps: First, I pressurize the frozen posole (hominy) in a generous amount water for about 15 minutes. After a quick pressure release, drain the posole, and set it aside. Note: Posole is both an ingredient and a dish. The photo at the left is an example of a widely available brand.<\/p>\n

Rinse and dry the inside of the pressure cooker. Add a bit of oil to the pot. Cook the cubed pork, garlic, and onion on medium-high heat if using a stove top model, and on the saut\u00e9\u00a0setting if using an Instant Pot\u00a0or similar. Cook until the pork is browned, and onions are soft. Add the cumin, Mexican oregano, bay leaves, broth and red chile, and beer (optional). Lock the lid, and cook on high on the “stew” setting (about 20 minutes in your cook top model). After releasing the pressure, add the posole\/hominy back into the pressure cooker, and stir to combine and heat through. Serve with your preferred garnishes and enjoy!<\/p>\n

New Mexico Red Chile Posole Recipe<\/h3>\n