Ingredients
  • 3 lbs Pork Shoulder / Pork Butt, Cut in 2″ chunks
  • 2 tsp Salt (to season pork)
  • 2 tsp Pepper (to season pork)
  • 3 Tbsp Peanut Oil (or canola, sunflower)
  • 2 Onions, chopped
  • 1 large Bay Leaf (or 2 smaller ones)
  • 1 3″ Cinnamon Stick
  • 6 cloves Garlic, pressed or minced
  • 2 Tbsp Chili Powder (New Mexico Red, or just regular red)
  • 1 tsp Ground Cumin
  • 1 tsp Mexican Oregano (or regular is fine)
  • 1 Tbsp Paprika
  • 1 Tbsp Adobo Powder (such as Goya)
  • 1 tsp Kosher Salt (or 1/2 tsp table salt)
  • 3 Poblano Chile Peppers, cut in large dice
  • 1 12 oz Bottle of Beer, (I use a Mexican dark beer, or a lager)
  • 1 Chipotle in Adobo, and 2 Tbsp of the adobo sauce from the can (use more if you like it spicier)
  • 1 (25 oz) can Hominy, drained
  • 5 cups Chicken Broth, low sodium
Instructions
I use my 8 quart pressure cooker for this recipe. You can cut it in half for the 6 quart

  1. Gather and Prepare all of your ingredients. Cut up the pork, chop the onions and chile peppers, mince or press the garlic, measure the spices, etc. This will make the process much smoother for you!

  2. Salt and pepper the pork chunks. Set aside.

  3. Turn the pot on to the Sauté function (Med/Normal heat). When the display reads Hot, add the peanut oil. Then add half of the pork. Let it brown on first side, then stir it around to brown on all sides. Remove to a bowl. Do this with second half also.

  4. Add the onions, bay leaf, and cinnamon stick to the pot and stir. Let the onions cook until just turning translucent, stirring occasionally, and scraping the brown bits (fond) off the bottom of the pot. You might need a splash of broth or water to help loosen it up.

  5. Add garlic and all of the spices. Stir well.

  6. Add the Poblano chile peppers, beer, chipotle in adobo, hominy, pork chunks, and broth. Stir well.

  7. Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.

  8. Turn off the Sauté function and press the Manual (Pressure Cook) button. Then use the +/- to choose 30 minutes.

  9. When cooking cycle has ended, let the pot sit undisturbed for 25 minutes while it naturally releases pressure. Then manually release the remaining pressure by turning the steam release knob to the Venting position.

  10. When the pin in the lid has dropped, open the lid. Use a large spoon to skim off some of the fat. Discard bay leaf and cinnamon stick. Then stir and serve.

  11. Garnish with cabbage, radish, sour cream, avocado, green onion, cilantro, Cotija