When researching Posole, also called pozole, to convert for the pressure cooker it became pretty clear that, although this dish is not complicated, it requires lots of steps (and cleanup). I removed all of the extra pots and making this recipe not only faster but even easier too!

Typically, the hominy needs to be cooked, the dried chiles need to be soaked, cooked and blended; and the meat needs to be fully cooked before all the elements are simmered together.

I simplified the whole process to just using the pressure cooker and a small chopper (the one that comes with your immersion blender) using the phase-in cooking method (adding ingredients to the cooker based on their cooking time). Making things this way also keeps the flavor where it should be: in the stew.

First, we soak hominy in plenty of water for anywhere between 12 and 24 hours – this brings down its pressure cooking time from 3 hours to 20 minutes. Then, we pre-cook the hominy (first phase). Next, we add all of the other ingredients, including the whole dry chiles so while the meat is starting to cook and hominy continues cooking the chilis are getting re-hydrated and sharing their flavor (second phase). When that’s done we fish out the re-hydrated chile, and whirl it in a chopper with a fresh pepper, raw garlic and a bit of the cooked hominy. Finally, that concoction gets plopped back into the cooker and everything is simmered together and thickened to perfection.

Easy!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 6 L or larger none 10-15 & 10min. High(2) Normal & Natural