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| Pressure Cooker Braise Pork |
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Ready to eat with diced Onions and Cilantro
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One of my favorite soups is the classic
Posole soup originating from Mexico, a thick and rich meat broth with either chicken or pork and
hominy. All the great flavors of Mexico in a soup form. My soup is made with a dry rub of home ground
chili powder on cuts of pork shoulder that is browned in a heavy pan, then cooked in a
pressure cooker with chicken stock till fall apart tender. This broth and shredded meat becomes the base for the soup to which precooked hominy is added, simply seasoned and brought to a simmer. After it is ladled into bowls the fun part comes, adding traditional condiments to personalize to your own taste. The condiments include: dry oregano, chopped cilantro, shredded green cabbage, lemon or lime juice, fine diced onion, diced avocado and plenty of hot sauce.
Note: Canned Hominy can be found in most markets, a pressure cooker does not have to be used but its faster to cook meats.
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