Ingredients
1small yellow onion,sliced into wedges
2clovesgarlic,peeled
2jalapeños,seeded
1lbtomatillos,husked, cut into quarters
½bunchcilantro,(1 to 1½ oz) bottom 4-inches of stems trimmed, discarded
¼cuppepitas,or shelled pumpkin seeds, toasted, or roasted pepitas
1tspdried oregano
1tspcoriander,ground
½tspcumin,ground
¾tspsalt
2½cupschicken,or vegetable broth, divided
2tbspolive oil
30ozhominy,(1 can) drained
1½lbspork stew meat,or boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces
3cupsgreen cabbage,shredded
1bunchradishes,sliced
2limes,cut into wedges
red pepper flakes,crushed
Preparation
In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt.
Add ½ cup of the broth and blend for about 30 seconds until smooth.
Heat the oil in the pressure cooker on its Sauté setting for 2 minutes.
Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.
Stir in the hominy, pork, and remaining 2 cups of broth.
Secure the lid in its sealed position.
Cancel the Sauté program, then select the pressure cooker’s Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)
Shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.
When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam.
Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off.
Taste for seasoning, and add more salt if needed.
Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes.
Serve with lime wedges and red pepper flakes on the side.
