Easy Posole in IP

Serve with warm flour or corn tortillas. Leftovers are great the next day.

Ingredients

3 pound pork roast (shoulder roast or

Boston Butt), trimmed

2 large onions, chopped

1 (15-ounce) can of mild green chile enchilada sauce

4 (4-ounce) cans of chopped green chiles

1 (15-ounce) can reduced-sodium chicken broth

½ teaspoon dried oregano leaves

8 garlic cloves, minced

2 (15-ounce) cans white hominy, undrained

2 ½ tablespoons chipotle adobo sauce (from a can of chipotle peppers)

Sliced radishes, chopped cilantro and crumbled queso fresco cheese

Instructions

1. Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions through garlic).

2. Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce. Cook 30 minutes.

3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese. Makes 13 cups. Serves 6.

Sharon’s IP Version: Cut pork butt into bite sized cubes. Heat IP of saute until hot. Add a little oil and brown the pork in batches until all nicely browned. Remove to plate. Add onion to pot and stir occasionally and scraping up the brown bits in the bottom of the pot. Add the broth to pot and let bring to boil while still scaping up the bits from the bottom. Add back pork and the next 4 ingredients (enchilada sauce through garlic). Cook on high pressure for 22 minutes with NR. When pressure is released, open pot to add chipotle and hominy. Finish as in #3 above. Sharon’s IP Version: Cut pork butt into bite sized cubes. Heat IP of saute until hot. Add a little oil and brown the pork in batches until all nicely browned. Remove to plate. Add onion to pot and stir occasionally and scraping up the brown bits in the bottom of the pot. Add the broth to pot and let bring to boil while still scaping up the bits from the bottom. Add back pork and the next 4 ingredients (enchilada sauce through garlic). Cook on high pressure for 22 minutes with NR. When pressure is released, open pot to add chipotle and hominy. Finish as in #3 above.

Recipe by Kerri Fivecoat Campbell

Nutritional Information

Per serving: 510 calories, 17g fat, 150mg chol., 52g prot., 30g carbs., 5g fiber, 1230mg sodium.

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