An easy weeknight pressure cooker pork stew made with hominy, Hatch red chile sauce, pork and seasonings.
- 1.5 pounds boneless pork roast or boneless pork ribs
- 2 tablespoons vegetable oil, divided
- salt and pepper
- 2 cans hominy, drained and rinsed
- 1 and 1/2 tablespoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon ground coriander
- 1 tablespoon dried oregano
- 6 cups chicken broth
- 1 cup Hatch red chile sauce (your choice of mild, medium or hot)
- 1 small bay leaf
- optional, freshly squeezed lime juice
- Pat roast or ribs dry with paper towels. If using roast, slice into 3 or 4 large slices. Season all sides of the pork generously with salt and pepper.
- In an instant pot set to the saute function, pour in 1 tablespoon of vegetable oil and allow it to warm and spread across the bottom. Place the pork in the bottom of your instant pot in a single layer. Let it brown for approximately 2-3 minutes without moving it. Flip and brown on the other sides, then remove to a plate and set aside.
- Add the additional tablespoon of vegetable oil into the instant pot. Pour in the hominy and seasonings and cook for approximately 2-3 minutes, to toast the hominy and bloom the spices.
- Gently pour in the broth and red chile. Stir and scrape the bottom to release any food stuck there. Add the pork and the bay leaf. Close the lid and pressure cook on high (on the meat/stew setting if you have that option) for 30 minutes. Once finished, allow the pressure to naturally release for approximately 15 minutes.
- Remove the pork, shred, and return to the pot. Serve with warm flour tortillas and optional freshly squeezed lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: New Mexican
Keywords: Hatch chile, Comfort Food, Christmas, soup, pork, New Mexico