Multi-Cooker Pressure Cooker Posole (Pozole)

     Ah, posole (pozole). This is such a simple dish. At its core, just pork, hominy and peppers. Done well, it is one of the greatest winter comfort foods we can think of. Served with some corn bread or tamales, you really have something special. If you have a few hours to spend to make it right, do it. If you don't, it's time to drag out the multi-cooker. I took a Bon Appetit recipe and repurposed it for pressure cooking. The ingredients are fundamentally the same. However, the actual cooking process has been significantly changed. We found that the pressure cooker version tasted close enough to identical to the original recipe, but shaved over two hours off the time. Do yourself a favor and try this. As always, notes are in blue.

adapted from Red Posole with Pork from Bon Appetit 

Ingredients

• 3 pounds pork shoulder (Boston butt) (we used a 3 pound pork loin)
• 1 large white onion, sliced, plus chopped for serving
• 2 heads of garlic, chopped
• 1 bay leaf
• 3 whole cloves
• 10 guajillo chiles, ribs and seeds removed
• 6 dried chiles de árbol, ribs and seeds removed
• 3 15-ounce cans white hominy, rinsed
• Thinly sliced cabbage and radishes, dried oregano, and lime wedges (for serving)

Directions

1. In a pot (not the multi-cooker, we're talking about stove-top right now), add the chiles and three cups of water. Bring to a boil and let boil for 10 minutes. Pour peppers and water into a blender/food processor, or use an immersion blender to blend until smooth. Pour the mixture into your multi-cooker.
2. Add onions, garlic, bay leaf, cloves, and hominy to the multi cooker. Add salt, if desired (we have used adobo seasoning with good results; about 1 teaspoon). Lay the pork (fat side up) on top of the contents of the multi-cooker.
3. Add enough water to the multi-cooker to bring it a bit under the 2/3 full line.
4. Attach lid and set cooker to HIGH pressure for 1 hour. (on our Crock-Pot cooker, this is the MEAT/STEW setting)
5. After cooking, use a natural steam release for 10 minutes. Using a spatula, open the release valve and carefully let out the remaining steam.
6. Remove the pork and discard the fat. Shred the pork and return to the pot. Stir, and set to BROWN/SAUTEE for about 10 more minutes. 
7. Serve with the garnishes. 

Good Times!