Instant Pot Mexican Pork Stew – Recipe!

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.

Ingredients

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

(Serves 6-8)

To Prepare:

1. In an electric pressure cooker, add 1 tablespoon oil, onion and garlic.  Saute for 3 minutes, stir.
2. Add cumin, onion powder, chili powder, salt and pepper, stir.  Cook for 1 minute.
3. Add pork and stir.  Cook for 1-5 minutes, depending if your pork is cooked or not, see ingredients above.
4. Add tomatoes and green chilies, stir breaking tomatoes apart with spoon.
5. Place lid on top and cook on high for 30 minutes.  Remove lid and add hominy, stir.
6. Add cabbage and stir.  Put cooker on Saute function and allow cabbage to wilt into stew for 3 minutes, stirring occasionally.
7. Ladle into bowls and top with fresh cilantro.  Enjoy!