Before turkey day arrives, you still have guests to feed and my Instant Pot Mexican Pork Stew is hardy, savory and a cinch to put together.
Using leftover shredded pork shoulder or diced fresh pork cubes works beautifully in the recipe. I’d call it more of a “dump” recipe because you layer in the ingredients and put a lid on top for a half hour, or so and dinner is done. The flavors are Mexican inspired and create a one-pot harmony in minutes.
Hominy is one of those items that is underutilized in my opinion and creates texture and infuses corn taste into a good pot of stew. It’s perfect ladled into bowls and served with a corn muffin or tortillas. The leftovers freeze beautifully for another date as well.
1 red onion, diced
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons onion powder
1 teaspoon chili powder
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 pound cooked shredded pork shoulder, or fresh cubed pork
28 ounce can whole tomatoes
4 ounce can diced green chilies
28 ounce can white hominy, drained
2 cups sliced cabbage
1/3 cup fresh cilantro, chopped
oil for cooking
- In an electric pressure cooker, add 1 tablespoon oil, onion and garlic. Saute for 3 minutes, stir.
- Add cumin, onion powder, chili powder, salt and pepper, stir. Cook for 1 minute.
- Add pork and stir. Cook for 1-5 minutes, depending if your pork is cooked or not, see ingredients above.
- Add tomatoes and green chilies, stir breaking tomatoes apart with spoon.
- Place lid on top and cook on high for 30 minutes. Remove lid and add hominy, stir.
- Add cabbage and stir. Put cooker on Saute function and allow cabbage to wilt into stew for 3 minutes, stirring occasionally.
- Ladle into bowls and top with fresh cilantro. Enjoy!