Instant Pozole Rojo

Steps

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1. 1
   Prepare the pork by cutting pork shoulder and country style ribs into bite-sized pieces. Season with salt and black pepper, making sure to pat the meat dry first.
   ▶ ≈0:30
2. 2
   Make the sauce by placing cleaned New Mexico and ancho chile pods in a small saucepan along with chile árbol for extra heat if desired. Cover with water, bring to a boil over high heat.
   ▶ ≈0:51
3. 3
   Transfer the boiled chiles to a blender cup. Add onion, garlic cloves, chicken bouillon, salt, black pepper, ground cumin, oregano, and half a cup of precooked hominy. Blend with four cups of water until completely smooth.
   ▶ ≈1:19
4. 4
   Heat oil in the pressure cooker using the sauté setting. Once hot, sear the seasoned meat in batches until browned on all sides.
   ▶ ≈1:48
5. 5
   After searing the meat, leave a small amount of oil in the pressure cooker. Add the blended chile sauce (straining if needed) and two additional cups of water, stirring well. Bring the mixture to a simmer.
   ▶ ≈2:12
6. 6
   Add the seared meat and precooked hominy to the sauce. Pour water up to the maximum line on the pressure cooker and add the bay leaves.
   ▶ ≈2:39
7. 7
   Close the pressure cooker lid and switch from sauté mode to high pressure cooking for 25 minutes.
   ▶ ≈2:58
8. 8
   After 25 minutes, carefully release the steam from the pressure cooker and open the lid. Skim off the oil layer from the top of the broth, remove the bay leaves, and verify the meat is tender.
   ▶ ≈3:12
9. 9
   Taste for salt and adjust as needed. Serve the pozole in bowls and top with lime juice, shredded cabbage, onion, cilantro, radish slices, and salsa. Serve alongside tortilla chips or tostadas.
   ▶ ≈3:46