I came up with the idea for this spicy soup when I had some leftover pork carnitas staring at me every time I opened the refrigerator. If you don’t, use any shredded cooked pork or pick up some carnitas at your favorite Mexican restaurant (hold the rice and beans). Not a fan of spicy food? Look for a mild salsa verde or make your own Roasted Tomatillo Salsa so you can control the heat.
In the electric pressure cooker, combine the broth, hominy and its juices, pork, and salsa. Stir to combine.
Close and lock the lid of the pressure cooker. Set the valve to sealing.
Cook on high pressure for 8 minutes.
When the cooking is complete, hit Cancel and quick release the pressure.
Once the pin drops, unlock and remove the lid.
Spoon into bowls and serve with avocado and/or cilantro (if using).
Ingredient tip: Hominy is corn kernels that have been soaked in lye or lime (the mineral) to remove the hulls and germ. It can then be ground to make grits, or cooked until soft and used to thicken soups. Sometimes you can find hominy dried, but mostly you’ll see it canned. Dried hominy can be cooked the way you would cook dried beans; canned hominy is already cooked. Posole (or pozole) is a traditional Mexican soup made with pork and hominy.
Easy tip: If you're pressed for time, you can use a jar (16 ounces) of salsa verde.