Instant pot pozole
I used pork chops cut into small pieces, seasoned with chimichurri, cumin, oregano, salt, and pepper. Brown the meat. Rinse hominy and brown with the meat. Add chicken broth, bouillon, and bay leaves. Pressure cooked for 40 min with a 20 min natural release.
4 guajillo peppers deseeded and boiled with onion, garlic, chimichurri, cumin, red pepper flakes, and chicken bullion. Let cooked and blended. I ended up saving some for salsa because it was good on it’s own.
Added the red sauce to the soup until it was a nice spice level.
Topped with cabbage, cilantro, radishes, and lime.
