Pressure Cooker Red Pozole

dadcooksdinner.com

Karen Stanley Harbin

4 pounds boneless pork shoulder, cut into 1½ inch strips (my local grocery store sells these as "western ribs")

2 teaspoons kosher salt

1 teaspoon vegetable oil

1 large onion, diced

½ teaspoon kosher salt

4 cloves garlic, minced

1 chipotle en adobo, minced, with some adobo sauce

2 tablespoons chili powder

1 tablesopon ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

3 tablespoons masa harina flour (or substitute regular flour)

2 cups chicken stock (preferably homemade) or water

2 (15-ounce) cans hominy, drained and rinsed

14-ounce can fire roasted diced tomatoes

Juice of 1 lime

1 tablespoon brown sugar (Piloncillo is authentic, but annoying to grate)

Salt and pepper to taste

Directions at dadcooksdinner.com

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