Description
Recipe adapted from Cooking Light
Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 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 (affiliate)
- 1 cup uncooked red quinoa (affiliate)
- 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
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 1 hour