Pozole with Pork Shank, Backbone, and Pork Chunks (Pressure Cooker)

Name: Pozole with Pork Shank, Backbone, and Pork Chunks (Pressure Cooker)
Total time: 3600 s
Yield: 6 servings
Ingredients: 4 1/4 cups precooked hominy (1 liter); 1 1/8 lbs pork shank (about 1/2 kilo); 1 1/8 lbs pork backbone (about 1/2 kilo); 1 1/8 lbs pork shoulder or pork chunks (about 1/2 kilo); 3 dried guajillo chiles; 1 dried ancho chile; 1/2 onion; 6 garlic cloves; 1 teaspoon dried oregano; 1/2 teaspoon ground bay leaf; 1 large tomato; 6 whole allspice berries; 1/4 teaspoon dried thyme; 1 pinch ground cinnamon; 1 bouillon cube; Salt to taste; 7 quarts water (about 7 liters); Sliced lettuce, to taste; Sliced radishes, to taste; Chopped onion, to taste; Diced avocado, to taste; Bread or tostadas, to taste

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

Another classic dish to share this Christmas season.

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

Another classic dish to share this Christmas season.

Saved

Ingredients

1 hour

6 servings

4 1/4 cupsprecooked hominy (1 liter)
1 1/8 lbspork shank (about 1/2 kilo)
1 1/8 lbspork backbone (about 1/2 kilo)
1 1/8 lbspork shoulder or pork chunks (about 1/2 kilo)
3dried guajillo chiles
1dried ancho chile
1/2onion
6garlic cloves
1 teaspoondried oregano
1/2 teaspoonground bay leaf
1large tomato
6whole allspice berries
1/4 teaspoondried thyme
1 pinchground cinnamon
1bouillon cube
Salt to taste
7 quartswater (about 7 liters)
For serving
Sliced lettuce, to taste
Sliced radishes, to taste
Chopped onion, to taste
Diced avocado, to taste
Bread or tostadas, to taste

Saved

Steps

1 hour

1

Roast the cleaned, seeded chiles, tomato, onion, and garlic in a little oil.
2

Slice the lettuce and disinfect it. Wash and disinfect the radishes, slice them, chop the onion as desired, and dice the avocado.
3

Blend the roasted chiles, tomato, onion, and garlic with a little hot water, the spices, bouillon cube, and salt until smooth.
4

In the pressure cooker, add the hominy, pork cuts, blended chile mixture, and water. Close the lid. Once the valve rises, lower the heat to low and cook for 40 minutes.
5

Serve the pozole in bowls and top with your choice of prepared vegetables.
6

To prepare the hominy a day ahead: Boil the corn with 1 tablespoon of pickling lime (cal) and enough water. When you can easily remove the hull from a kernel, it's ready. Wash and rub the corn, rinsing several times. Use the amount you need and freeze the rest in a bag for future pozole, tamales, or tortillas.