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Pork Posole Rojo

Hominy with pork and red beans.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8 Servings
Course: Main Course, Sauces
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Water
  • 1 can Ro-tel tomatoes
  • 2 lbs Pork, cubed and fat trimmed. If frozen set time to 60 minutes
  • 1/2 cup Pinto beans, dry
  • 1/2 cup Lima beans, dry
  • 1 cup Hominy
  • 3 tbls Garlic, minced
  • 1 leaf Bay leaf
  • 2 tsp Cumin
  • 2 tsp Oregano
  • 1/2 tbsp Smoked Paprika
  • 1 tbsp Chili Powder
  • 1 tbsp Tomato with chicken bouillon, or 2 cubes
  • Cayenne pepper to taste
  • Salt to taste

Equipment

  • 1 Pressure Cooker

Method
 

  1. Place cubed pork in pressure cooker with water. Set to high pressure for 40 minutes. If pork is frozen set time to 60 minutes.
  2. Add all the remaining ingredients except for the hominy. Seal lid and cook.
    Let pressure release naturally. Add hominy and keep on warm util heated through.
  3. Serve over rice, burritos, potatoes, or add more broth for a soup.

Notes

Adding the dry beans at the beginning of the cook results in very soft beans. If you want more of a bite to the beans, omit adding the beans at the beginning. Set pressure time for 40 minutes. Release pressure manually. Add the dry beans and reset time for additional 20 to 30 minutes, depending on how soft or al dente you like the beans.