Instant Pot Posole
5 lbs. pork shoulder, cut into large chunks
1 bay leaf
1 Tbsp. salt
2 garlic cloves, minced
2 jars Santa Fe Seasons Red Chile Sauce
1 Tbsp. red chile powder
1 tsp. cumin
1 tsp. Mexican Oregano
2 15 oz. cans hominy, drained and rinsed
garnishes: sliced radishes, chopped cilantro, shredded cabbage, lime wedges
Directions:
Add pork to Instant Pot and halfway fill with water
Add bay leaf, salt, garlic, red chile sauce, chili powder, cumin and oregano
Cover, seal, and cook on high pressure until the meat is tender, 40-45 minutes
Break meat up into bite size pieces
Add hominy and stir to warm
Taste and add additional salt if needed
Serve and top with desired garnishes
Click here for Santa Fe Seasons Red Chile Sauce
