Lakin/Thompson Recipes

Ingredients

1. 3 tbsp garlic infused olive oil
2. 2-3 lbs boneless pork country ribs (trim excess fat)
3. 4-6 green onion tops diced (greens only)
4. 1 teaspoon chili powder
5. 1 teaspoon dried oregano
6. 1 teaspoon freshly ground black pepper
7. ½ teaspoon chipotle chile powder
8. ½ teaspoon ground cumin
9. 4 cups low-sodium chicken broth
10. 12-14 oz low fodmap enchilada sauce
11. 1 (4 ounce) can diced green chiles
12. ⅓ cup chopped cilantro
13. 1 (15 ounce) can golden hominy, drained

Preparation - Pork

1. Dice pork into 1-2 inch cubes and put in bowl.
2. Add green onion, salt, pepper, cumin, chili powder and oregano and mix well.
3. Brown pork in 3 tbsp of garlic infused olive oil all sides. You can use insta-pot to saute pork (do in small batches) or use a separate pan (I find this method easier)

Preparation - Pozole

1. Add pork and drippings (scrape pan) to insta-pot if done in seperate pan.
2. Add Insta-Pot chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions . Make sure to release all pressure and unlock the lid. Add hominy, stirring to heat & blend.

"Gut friendly"