DRIED HOMINY RECIPES

Steps:

• In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock and puree.
• In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.
• While the tomatillo mixture is cooking, in a small stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add half the pork and cook until browned on all sides, about 5 minutes. Use a slotted spoon to remove browned pork to a plate and set aside. Repeat with remaining pork.
• Add diced onion to the pot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork, hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.
• Stir in tomatillo mixture and continue cooking, stirring occasionally, until the pork is very tender, 1 to 1 1/2 hours. Add salt and pepper to taste. Serve pozole topped with suggested garnishes.
• For garnish, add diced or sliced avocado, shredded lettuce or cabbage, chopped onion, chopped cilantro, sliced radishes, lime wedges, and/or tortilla chips.

Steps:

• Season the pork with salt.
• Press saute and heat half of the oil.
• Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
• Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
• Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
• Return pork to the pressure cooker. Secure lid.
• Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
• Remove from heat, vent pressure, then remove lid.
• Skim fat if any.
• Using two forks, shred pork; then stir in hominy and heat through.
• Serve with avocado and lime and garnish with cilantro.