- 3 Dried Ancho Chili Pods (See Note)
- 8 cups of vegetable broth
- 4-5lb Bone-In Pork Shoulder cut into bite-sized pieces; remove excess fat and reserve the bone with any encompassing meat
- 3T Vegetable Oil
- 28oz can of hominy (white or yellow) drained of liquid
- 2 small or 1 large onion diced
- 6 cloves of garlic crushed
- 1T dried Mexican Oregano
- 1T Lime juice
- Toast chili pods in a medium non-stick skillet over medium heat, until puffed and fragrant. Once you finish—and they’re cool enough to handle—remove the stems and seeds and place them in a bowl with one cup of broth and cover with saran wrap. Microwave on high for approximately three minutes until the liquid starts to boil and the let sit for 15 minutes
- Set Instant Pot to “sauté” and heat 2T of oil until shimmering. Meanwhile pat pork dry and season amply with salt and black pepper (if you wish). Quickly brown all the pork pieces in 2-3 batches—do not overcrowd the pan, as this will steam the pieces and not give you the nice sear and fond you’re looking to create. Once complete, set the pieces aside and give the bone and meat a quick sear on all sides and then set it in the bowl with remaining meat.
- Sauté the hominy in the bottom of the pot using the remaining oil/pork fat mixture in the bottom; if it appears dry, feel free to add a teaspoon or two of oil. Once they’ve just started to toast toss them in the same bowl as the meat and bone mixture.
- Add remaining 1T of oil, onions, pinch of salt and brown onions while trying to remove as much fond as possible from the bottom of the pot. Once the onions have softened and started to brown throw in the garlic and quickly sauté them for about thirty seconds or until fragrant. Once done place onion/garlic mixture, chili/broth concoction and four cups of broth into a blender and purée until smooth.
- If there’s still fond on the bottom of the Instant Pot add in one cup of broth and try to get as much of it off as possible or you might get the dreaded “BURN” message.
- Once excess fond is removed from Instant Pot, add in the meat/bone/hominy mix, puréed veggies, remaining broth and oregano. Set Instant Pot to high and 45minutes on the timer.
- Once Instant Pot is complete wait 5-10minutes and allow some of the steam to vent naturally, then manually release the rest. After safely opening the top, fish out the bone and discard it and check the meat—it should be fork tender. If not, then add an additional 5 minutes on Instant Pot, close it up and allow it to cook.
- Once meat is to your liking, stir in lime juice and serve the stew in bowls with accoutrements on the side. Traditionally sliced radishes, cabbage, diced onions, cilantro, dried oregano and fresh limes are served. I like a combination of all-of-the-above along with corn tortillas to make tacos with the meat and accoutrements, but it’s really all up to your preference.
The dried chilis make a huge difference in this recipe, and I actually like to make a combo of three different chilis (Ancho, Pasilla and Guajillo) but I’ve simplified it down for this recipe. Feel free to use whatever dried chilis you have on-hand but the Ancho will have the best all-around flavor. I would not recommend using traditional chili powder, as the extra steps of making your own is really what makes this dish amazing. But—in a pinch—substitute 1/4 cup of chili powder for step one and add the chili at the same time as the garlic in step four, and proceed from there.
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