EASY MIDNIGHT SNACKS TO MAKE IN 5 MINUTES RECIPES

Name: Pressure-Cooker Easy Pork Posole
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 1/2 pound boneless pork shoulder butt roast, cubed; 1/2 pound fully cooked andouille sausage links, sliced; 2 medium tomatoes, seeded and chopped; 1 can (15 ounces) hominy, rinsed and drained; 1 cup minced fresh cilantro; 1 medium onion, chopped; 4 green onions, chopped; 1 jalapeno pepper, seeded and chopped; 2 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon coarsely ground pepper; 6 cups reduced-sodium chicken broth; Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges

PRESSURE-COOKER EASY PORK POSOLE RECIPE: HOW TO MAKE IT

Pressure-Cooker Easy Pork Posole Recipe: How to Make It image

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
2 medium tomatoes, seeded and chopped
1 can (15 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.

Nutrition Facts : Calories 189 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

MIDNIGHT CARIBBEAN PORK SANDWICHES RECIPE: HOW TO M…

Midnight Caribbean Pork Sandwiches Recipe: How to M… image

These sandwiches are so tasty! They have got depth of flavor—savory, sweet, piquant, subtle and sublime. They’re super easy to make and worth the (slow-cooker) wait. —Elizabeth Bennett, Mill Creek, Washington

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 25 minutes

Prep Time 25 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
3 medium onions, cut into 1/2-inch slices
1 bottle (12 ounces) amber beer or 1-1/2 cups chicken broth
1/4 cup packed brown sugar
10 garlic cloves, minced and divided
2 tablespoons ground cumin
7 teaspoons minced chipotle peppers in adobo sauce, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (2 to 3 pounds)
1 cup mayonnaise
1/2 cup minced fresh cilantro
12 Hawaiian sweet hamburger buns
2 medium ripe avocados, peeled and sliced

Steps:

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low 6-8 hours, until pork is tender., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture.

Nutrition Facts : Calories 484 calories, FatContent 29g fat (7g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 36g carbohydrate (15g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

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PRESSURE-COOKER EASY PORK POSOLE RECIPE: HOW TO MAKE IT

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX
From tasteofhome.com
Reviews 5
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Cuisine North America, Mexican
Calories 189 calories per serving

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.

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