Pressure Cooker Simple Pork Posole with hearty hominy, chunks of tender pork loin, and a sprinkling of fresh radishes, cilantro, and queso fresco
Whenever I have a free pocket in my day, 9 times out of 10 you can find me researching plane tickets, reading travel blogs, and staring at our calendar and finances to figure out how we could possibly get away for another weekend or a 5 day trip to some new locale. It’s hard now living in our 3rd state because we now have family in Kansas and Nebraska to regularly visit and friends in Minnesota that we miss and love visiting, but we also still have that wanderlust to see new places and experience new adventures.
As many of you know, we’ve been in the process to start fostering for almost 2 years now and that timeline is rapidly coming to a close. Without getting into a lot of detail, we switched agencies about 2 weeks ago because, well, it had been almost 2 years without a lot of movement and our new agency is on top of things! So, we’re planning to have a little one in our home soon. We were nervous about the rules surrounding travel with a foster child, but we just learned that it won’t be a problem to take trips together! We can even travel internationally with whomever is placed in our home, so I’m ecstatic about that of course.
We’ve always been set on being that family who travels with their kids. I know it’s hard to make that commitment before knowing exactly what we’ll be up against, but we’re both some of the most stubborn people I know so I don’t think we’ll let that dream go very easily… we still have so much of the world to experience!!
I spent this morning dreaming up a trip to Mexico City, a quick 2 hour flight from our home in Austin or a 14 hour drive… (cue the moms fear about imagining us driving 14 hours through Mexico). I’m elated about the fact that we could get to a place with so much culture, amazing food and architecture, and beauty in a day’s time. It takes us 14 hours to drive back home to Nebraska for goodness sake, so why not point the car the other way and head south?!
The reality is that we’re kinda super busy right now so the car won’t be heading to Mexico City in the next few months, so I’ll just be dreaming over here and making Pressure Cooker Pork Posole until its time to head south.
Let’s talk posole, shall we? I saw this dish in an issue of Food + Wine way back when and haven’t been able to stop thinking about it since. Sadly, I’ve never eaten it anywhere but in my kitchen, but starting now I’m on the hunt for a big warm, steamy bowl of it near me!
There are a few ways to make a posole and I went with the most simplistic method for me and for my pressure cooker. A pork loin from Costco (hello, we just became members and I’m legitimately mad no one convinced me to before now), some pantry staple spices, diced tomatoes, chicken broth, red quinoa, hominy (inflated corn in laymen’s terms), and the fresh, gotta have ’em toppings of sliced radishes, cilantro, and creamy queso fresco.
As always, the pressure cooker was my number one choice for making this dish and it didn’t disappoint!
Recipe adapted from Cooking Light
- 1 tablespoon olive oil
- 2 pound boneless pork loin, cut into 1/2 inch cubes
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon chile powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 (14.5-oz.) can unsalted diced tomatoes
- 8 cups veggie or chicken broth
- 1 cup uncooked red quinoa
- 2 (28-oz.) cans white hominy, rinsed and drained
- 1/2 cup crumbled queso fresco
- 1/2 cup shaved radishes
- 1/2 cup chopped cilantro
- Brown pork loin in olive oil inside pressure cooker for 4-5 minutes.
- Add onion, garlic, oregano, chile powder, salt, pepper, and bay leaf. Sauté for 2 more minutes.
- Add diced tomatoes and 2 cups chicken broth. Stir, lock lid, and set to high pressure for 35 minutes.
- When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- Stir in remaining chicken broth, quinoa, and hominy, then set to high pressure for 1 minute.
- When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
- Ladle into bowls and top with queso fresco, radishes, and cilantro.