Instant Pozole Rojo (Red Pork Pozole)

Steps

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1. 1
   Cut the pork shoulder and country style ribs into bite-sized pieces, then season with salt and black pepper and set aside.
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2. 2
   Place cleaned New Mexico/guajillo chile pods and chile ancho in a small saucepan with optional chile árbol, cover with water, and bring to a boil over high heat.
   ▶ ≈0:19
3. 3
   Transfer the boiled chiles to a blender cup.
   ▶ ≈0:33
4. 4
   Add onion, garlic cloves, chicken bouillon, salt, black pepper, ground cumin, oregano, and half a cup of precooked hominy to the blender. Add four cups of water and blend until completely smooth.
   ▶ ≈0:40
5. 5
   Using the sauté setting on the pressure cooker, heat a little oil and sear the meat in batches until nicely browned on all sides.
   ▶ ≈0:53
6. 6
   After searing the meat, strain the chile sauce if needed and add it to the pot with the remaining oil. Add another two cups of water, stir, and bring to a simmer.
   ▶ ≈1:12
7. 7
   Once simmering, add the seared meat and hominy, then fill with water up to the maximum line on the pressure cooker.
   ▶ ≈1:33
8. 8
   Add two bay leaves, close the pressure cooker lid, and switch from sauté to high pressure cooking for 25 minutes.
   ▶ ≈1:47
9. 9
   After 25 minutes, your delicious pozole rojo is ready to serve.
   ▶ ≈2:00