Servings: 6 servings
Calories: 315kcal
Ingredients
- 1 tbsp avocado oil sub: bacon drippings or olive oil
- 1 1/2 lb pork shoulder 1-inch cubes; sub: boneless country ribs or chicken thighs
- 1 cup diced onion sub: leek or shallot
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 3 dried guajillo chiles stemmed/seeded, torn; sub: 2 Tbsp mild chile powder
- 1 dried ancho chile stemmed/seeded, torn; sub: 1 Tbsp chipotle powder
- 1 tsp Mexican oregano sub: Mediterranean oregano + pinch marjoram
- 1/2 tsp ground cumin
- 4 cups chicken broth sub: bone broth
- 3 cups small cauliflower florets sub: diced turnip or jicama
- Salt & pepper to taste
- Garnish bar: shredded green cabbage sliced radishes, diced avocado, chopped cilantro, lime wedges, pork-rind “croutons”
Instructions
- Sauté base: Select Sauté (High). Heat oil, then brown pork cubes 4 min, stirring once to color all sides. Add onion and garlic; cook 2 min until fragrant.
- Build the broth: Stir in tomato paste, torn dried chiles, oregano, cumin, 1 tsp salt, ½ tsp pepper. Toast 1 min to bloom spices, scraping browned bits.
- Pressure time: Pour in broth and give everything a good stir. Lock lid; set Manual/Pressure Cook 20 min (High). Natural-release 5 min, then quick-vent.
- Finish with “hominy”: Hit Sauté again. Add cauliflower; simmer 5 min until just tender. Taste and adjust seasoning.
- Serve: Ladle into bowls, load up with garnishes, and squeeze fresh lime over the top.
Nutrition
Serving: 1serving | Calories: 315kcal | Protein: 30g | Fat: 18g | Fiber: 3g
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