Pork and Hominy Stew Recipe

1. Season cubes of pork shoulder evenly with kosher salt and black pepper. Set aside.
2. Bring chicken stock to a boil in a medium saucepan over high heat. Take the pan off the heat, add the chiles, cover, and let sit for 20 minutes. Transfer chiles and stock to a blender, and blend until smooth (working in batches if needed). Set aside.
3. Warm olive oil in a large pressure cooker** over medium heat. Add onions, garlic and a big pinch of salt, and cook, stirring occasionally, until onions are soft and translucent (about 5 minutes). Stir in the seasoned pork, and then pour the chile stock into the pressure cooker through a fine-mesh strainer, pressing on any remaining solids to extract all of the flavor. Secure the lid on the pressure cooker, and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.
4. Remove pot from heat and allow pressure to release naturally (this takes 10 – 15 minutes). Carefully remove the lid, and return the pressure cooker to a medium-low heat. Stir in the hominy, and cook just until warmed through.

To serve, ladle soup in a bowl, and top with shredded cabbage, sliced radish, crumbled Mexican oregano and a sprinkling of chile flake (if needed). Serve with crunchy tostadas and a cold Negra Modelo.