So I am back! Back from quite a long hiatus. Sorry about that. Weekends are so jammed pack with activities these days. Plus the vacation I took last week to Cancun, Mexico took up two whole weekends. But a vacation was totally worth it and totally necessary!
Cancun was beautiful. Stunning clean beaches where I made my fiancée dig in the sand for a huge conch shell! Clear blue water that was just the right temperature. And our hotel was amazing! We lounged around and drank Piña Coladas all day and swam in an underground salt-water river. I now have a nice toasty tan.
But enough about the vacation, let’s get down to some pressure cooking. I missed out on Cinco de Mayo since it fell on a weekday this year. I couldn’t cook during the weekdays since I’m stuck at working the grind. But my recipe works perfect for the Mexican holiday, so maybe for next year!!!
Mexican Posole stew is spicy and mostly consists of Hominy and a meat such as pork or chicken. It’s actually somewhat similar to Menudo, just without the tripe. Now, I always try to utilize my pressure cooker to make cooking certain things as super easy as possible. So cheating through a recipe is quite common with me. For instance, this recipe wanted a bunch of different spices and stew tomatoes, etc. But then I found an easy recipe that just said to use red enchilada sauce. Well, that totally made it a lot easier and less ingredients to worry about! So let’s get cracking!
– 2-3 Cups Hominy
– 2 Poblano Chiles; chopped
– 1 Onion; chopped
– 2-3 Cloves of Garlic; chopped
– 2-3 Cups Red Enchilada Sauce
– 2 Green Chiles; chopped
– 2 Tbsp Mexican Oregano
– 1 Lemon; juiced (not pictured cause I forgot about it)
– 2-3 Cups of Water or Chicken Broth (not pictured….again)
– 3 lbs. Pork Rump Meat; chopped (You can also use chicken breast meat if you like)
GARNISH IDEAS: (Not pictured; I seem to be forgetting things a lot. Who am I? Where am I?)
– Warm Flour Tortillas
– Chopped Radishes or Cabbage
– Sour Cream
– Mexican Oregano
On your pressure cooker, press the START button to turn on the heat for the browning feature. We are going to lightly brown the meat. Add a bit of oil into the main cooking pan. Throw the meat into the pan and start browning it lightly. Then pour in all the red enchilada sauce and mix it thoroughly with the meat. Brown the meat for about 5-minutes, then press CANCEL to shut the pressure cooker off.
Put in the rest of the ingredients and give it a good stir. Shut the lid to the pressure cooker and turn it to lock into place. Adjust the pressure valve so it is set to airtight. Program the cooker for 60-minutes cooking time and press START. Set it and forget it!!! That’s what I love about this machine, it doesn’t need any baby-sitting. And this recipe was super quick and easy.
Once the pressure cooker has finished cooking the 60-minute cycle, let the machine drop down in pressure naturally. Once all the pressure has released, you can unlock and open the lid. Stir everything around gently. Add more lemon juice or salt and pepper to taste. (I never add salt as I’m cooking, I always add it at the end. ) I recommend letting the soup/stew sit for a little bit with the lid open before serving it. The meat should be soft and tender. The soup should have a spicy and lemony flavor.
When you’re ready to serve, ladle it into a bowl and garnish with chopped cilantro and avocados and a squeeze of fresh lime juice. Plus whatever else you like, my fiancée enjoyed it with some sour cream.