In the electric pressure cooker, combine the broth, hominy with its juices, pork, and salsa. Stir to combine.
2 cups Chicken Bone Broth, 1 can hominy, 2 cups pork carnitas or shredded cooked pork, 2 cups Roasted Tomatillo Salsa
Close and lock the lid of the pressure cooker. Set the valve to “sealing,” then select HIGH manual pressure and set the timer for 8 minutes.
When the cooking is complete, hit Cancel and quick release the pressure.
Once the pressure gauge drops, unlock and remove the lid.
Spoon into bowls and serve immediately.
Notes
This recipe is for 4 servings of posole.If you're pressed for time, you can use a jar (16 ounces) of salsa verde instead of making your own.Leftovers can be stored covered in the refrigerator for 3-4 days.
Nutrition Info Per Serving
Nutrition Facts
4-Ingredient Carnitas Posole (Instant Pot)
Amount per Serving
Calories
299
% Daily Value*
Fat
12.8
g
20
%
Saturated Fat
3.7
g
19
%
Trans Fat
0
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
4.5
g
Cholesterol
55
mg
18
%
Sodium
457.1
mg
19
%
Potassium
284.4
mg
8
%
Carbohydrates
13.8
g
5
%
Fiber
2.1
g
8
%
Sugar
1.5
g
2
%
Protein
26.8
g
54
%
Net carbs
11.7
g
* Percent Daily Values are based on a 2000 calorie diet.