Lakin/Thompson Recipes

Insta-Pot Pozole

"quick and easy recipe tastes great"
  1. 2 tbsp canola oil
  2. 2-3 lbs boneless pork country ribs (trim excess fat)
  3. 1 medium onion, diced
  4. 3 cloves garlic, pressed
  5. 1 teaspoon New Mexico chili powder
  6. 1 teaspoon garlic salt
  7. 1 teaspoon dried oregano
  8. 1 teaspoon freshly ground black pepper
  9. ½ teaspoon chipotle chile powder
  10. ½ teaspoon ground cumin
  11. 4 cups low-sodium chicken broth
  12. 1 (14.5 ounce) can red enchilada sauce
  13. 1 (4 ounce) can diced green chiles
  14. ⅓ cup chopped cilantro
  15. 1 (15 ounce) can golden hominy, drained
Preparation - Pork
  1. Dice pork into 1-2 inch cubes and put in bowl.
  2. Add onion, salt, pepper, cumin, chili powder, garlic, and oregano and mix well.
  3. Brown pork in 2 tbsp of oil on 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 to 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.
  2. 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.


serve with tortillas or chips