What’s the short cut you ask me? Well, two of them. One, I wanted to make something without dried guajillo and ancho chiles because they aren’t sold in every part of the country. Two, I wanted to see if I could approximate the taste of Posole without creating the sauce with the guajillo/ancho blended sauce which is one additional step. You know how I love dump it in a pot and go type of cooking.
In fairness, I do think those shortcuts impact the taste a bit. But, not enough to prevent me from making this again. A Mexican friend as well as my husband who ate a lot of Posole in Mexico felt it was authentic enough, so I’ll post it here.
Traditionally, you’d use dried guajillo, dried chiles de arbol and/or dried ancho chilis. You’d heat these in hot water, you’d blend the chilis and the water once the chilis are softened, and that would be your sauce. I used canned chipotle chilis in adobo sauce to approximate the taste. Be warned, I put in 3 chilis because I wanted it spicy. If you want to go easy on the spice, use only one and see how it tastes to you. You can always add more later.
I also used canned posole because, I mean, come on. I can’t do all the steps. And I used pork shoulder (also called pork butt) because it is a cheap cut of meat that is fatty and can be tough, but very tender when pressure cooked.
- 1 lb pork shoulder, cut into bite size cubes
- 1 onion chopped
- 3-4 cloves of garlic
- 1 25 oz can posole or hominy grits with liquid
- 1-3 canned chipotle chiles in adobo sauce, chopped, and with 1-3 tsp of the sauce (about half a small can)
- 1 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp ancho chile powder
- 1 tsp salt
- ¾ c water
- ¼ c cilantro chopped
- Cilantro for garnish
- Place all ingredients except cilantro in your pressure cooker, stir well, and set for 30 minutes at high pressure.
- If you like your hominy to have a little bite, I suggest you put in half the can while cooking so it flavors and thickens a bit, and save the other half to add after cooking. I put all mine in.
- Allow to release pressure naturally, check pork for doneness, check stew for flavor, add chilis or salt as needed, garnish wth cilantro and serve.