Simple Pressure Cooker Posole with Tender Carnitas

Written by: Shelby Kinnaird

1 minute read

August 24, 2022

1 minute read

August 24, 2022

If you like spicy soups, try this recipe for carnitas posole. This hearty hominy soup is perfect for all seasons!

Limited time? No problem.

This pressure cooker recipe, submitted by Shelby Kinnaird of Diabetic Foodie, transforms leftover pork carnitas into a flavorful, diabetes-conscious soup. Don’t have carnitas on hand? Any shredded cooked pork will do, or you can pick some up from your favorite Mexican restaurant—just skip the rice and beans. Prefer a milder flavor? Opt for a mild salsa verde or make a homemade roasted tomatillo salsa to control the heat.

Ingredients

2 cups chicken bone broth or low-sodium store-bought chicken broth
1 (15-ounce) can hominy
2 cups pork carnitas or 2 cups shredded cooked pork
Roasted tomatillo salsa
Chopped avocado, for serving (optional)
Chopped cilantro, for garnish (optional)

Easy tip: If you’re pressed for time, you can use a jar (16-ounce) of store-bought salsa verde.

Instructions

In an electric pressure cooker, combine the broth, hominy (with its juices), pork, and salsa. Stir to mix well.
Close and lock the lid, making sure the valve is set to sealing.
Cook on high pressure for 8 minutes.
When the cooking time is up, press Cancel and carefully quick release the pressure.
Once the pin drops, unlock and remove the lid.
Ladle the soup into bowls and top with avocado and/or cilantro, if desired.