Maybe not at your house, but for hubby and me, a pork roast can be a long-term commitment. Typically, this is my go-to recipe for recycling leftover pork. In fact, this soup is so tasty and comforting, I’ve been known to cook a pork roast just so I can have Pork and Hominy Stew the next day.
Have you hopped on the electric pressure cooker wagon yet? I’m a gadget person so I’ve had one for awhile and absolutely love it.
Actually, I was raised on food cooked in a pressure cooker so it feels quite normal in a retro sort of way. However, my mom’s pressure cooker was a stove-top affair. Fortunately, I have no good explosion stories.
Does anybody besides me miss the sound of the happy “rocker?”
If you are new to this type of cooking, be warned that it takes longer than 7 minutes (the amount of time you set on the timer) to cook the soup. First, the pot must come to a certain pressure level before the timer kicks in. How much time this process adds depends on the temperature of the ingredients when you put the lid on.
Kitchen Secret To Save Time:
When you need dinner on the table as fast as possible, heat all liquids (I just pop them in the microwave) and avoid putting any frozen ingredients in your cooker. You don’t HAVE to do this, it’s just a shortcut for getting your Instant Pot up to pressure faster so it will start sooner on the actual time your food cooks under full pressure.
DIRECTIONS FOR MAKING ON TOP OF THE STOVE:
Don’t feel left out if you don’t have a pressure cooker. First, follow step 1 using a large pot on top of the stove. Like step 2, add the remaining ingredients and simmer for about 30-40 minutes. You could also make this in a slow cooker and let it cook all day but I would only do that if it’s convenient since long cooking is not really necessary.
- 2 tablespoons vegetable oil (I use avocado oil)
- 1 medium onion, finely diced
- 1 stalk celery, finely diced (optional)
- 2-3 carrots, finely diced
- 1 tablespoon fresh garlic, finely chopped
- 1 15-1/2 ounce can hominy, drained
- 4 cups chicken broth
- 1 14-1/2 ounce can fire-roasted diced tomatoes (can substitute regular diced tomatoes)
- 2-3 cups roast pork, diced
- 1/2 teaspoon fresh oregano, finely chopped (or substitute 1/4 teaspoon dried)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons fresh cilantro, chopped, for garnish
- Press Sauté button and allow to preheat until it says HOT. Add oil and chopped onions and cook for about 3-4 minutes, stirring frequently until onions are softened.
- Add remaining ingredients, except cilantro, to Instant Pot and stir to combine. Place the lid on and close the pressure valve. Press the "Manual" button and then adjust the time by using the + or - button to set for 7 minutes on HIGH Pressure.
- When finished, use a quick release. Alternatively, allow pot to lose pressure naturally (do nothing) and it will automatically keep your soup warm until you are ready to eat.
- Add chopped cilantro when serving.
If you don't have a pressure cooker, follow steps 1-3 in a large pot on top of the stove. Instead of step 4, you will add all the ingredients to the pot and and simmer for about 30-40 minutes.
If you are really in a hurry, heat the broth in the microwave while you are cooking the vegetables so that Instant Pot will come to full pressure faster.
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Nutrition Information:Yield: 8 servings Serving Size: 1
Amount Per Serving:Calories: 427 Total Fat: 29g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 94mg Sodium: 957mg Carbohydrates: 16g Fiber: 5g Sugar: 4g Protein: 27g
**This is not a sponsored post. I have no relationship with Instant Pot. I purchased mine with my own money so I could give you my honest opinion.