2 T olive oil
1 lb boneless pork loin roast, cubed
¾ lb fully cooked Andouille sausage links, quartered and sliced
2 med tomatoes, seeded and chopped
1 15-oz can yellow hominy, rinsed and drained
1 c minced fresh cilantro (1 whole bunch)
1 medium yellow onion, chopped
4 green onions, sliced
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
1 T chili powder
1 t ground cumin
½ t cayenne pepper
½ t ground pepper
6 c water
6 t Vegetarian Better Than Bouillon
1 In a 6–8 qt multi-function electric pressure cooker saute cubed pork and sausage on medium heat in oil until browned; drain. Return to pressure cooker.
2 Add the remaining ingredients. Adjust to pressure cook on high for 10 minutes.
I increased the meat and heat content of this posole by adding nearly double the pork and Andouille and doubling the jalapenos. I increased the meat because that’s how it came packaged and I wasn’t feeling any adventurous “Bonus” posts after the Split Pea Soup turned Bean-like Dip episode of 29/50. I doubled the jalapenos because they were grocery store jalapenos that I know to be not very spicy or flavorful. If I were using garden-grown jalapenos, I would’ve stuck with one. Also buying fresh tomatoes from the grocery store in the middle of January in the Midwest is something I try to avoid. I guess they worked for this soup, but I definitely would not slice the mealy January tomatoes to put on a sandwich! And I was anxious about eating hominy. I’ve never had it as far as I know but have read about the process of making it. I guess just because they soak the corn in lye or lime doesn’t mean the chemical gets into the food. It didn’t change the taste of the sweet corn just the texture, and I’ve read a lot worse about what happens with chicken and meat and still eat that! (Although that has become less and less as I go along in my human experience.) So I found posole to be very good! It contains some of my favorite flavors: 1) sweet and spicy with the hominy and cayenne, 2) earthy with the cumin and chili powder, and 3) fresh with the pico de gallo ingredients of tomatoes, onions, jalapenos, garlic, and a whole bunch of cilantro. I’m also thinking if you were short on time (and really, why else would you be using a pressure cooker), you could grab a container of pico de gallo, and skip all the chopping and mincing! Of course, I like the chopping and mincing and spending time in the kitchen creating and tasting, so shortcuts and pressure cookers aren’t really geared towards me, but I don’t undervalue them for others!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.