Pozole is one of my favorite soups, its rich in flavor, you can add a lot of condiments, and it is just a delicious meal. No matter how you do your salsa, red or green, it always comes out fantastic. A rich and hearty meal here, and its good to make a lot for family gatherings.
3 lb’s pork shoulder or boneless pork shoulder
¾ lb of tomatillos
1 poblano pepper deseeded and veins removed
2 garlic cloves
2 cups of cilantro
2 tsp Oregano
2 tsp salt then to taste at the end
2 cups Chicken broth
2 - 28 – 30 oz can of Hominy
To start off, add your tomatillos and poblano pepper into a pot of water. Boil for 10 – 15 minutes.
Once the tomatillos and pepper are cooked, place in a blender. Add garlic, cilantro, oregano, lime, salt and juice from the boil. Puree well.
In your instant pot, place the pork and salsa verde. Cover with lid and seal the vent, then turn the instant pot on to pressure cook for 30 minutes per pound. In this case of a 3 lb pork roast, set to 1 hr and 30 minutes.
Once the timer is done, turn off the instant pot and allow 30 minutes to natural release. Then release any remaining pressure.
Remove the pork from the instant pot, shred then add the hominy, shredded pork and chicken broth.
Place the instant pot to Sautee, bring to temperature and serve.