As you may know, we're having a blast over on the facebooks and the tweetery, cooking together (virtually) on Thursday nights. If you're interested in joining us, check out the hashtag #pressurethursday.
So. A story about all that. Last night wasn't a formal #pressurethursday night. But it was Thursday. So Bruce said he'd make a new recipe to post anyway. I started hyping it two days ago: Bruce will be making corned beef in the pressure cooker this Thursday night. A new recipe--not one in our new book. I was pretty excited about it. Corned beef. Potatoes. Grainy mustard. Yum.
Well, my partner apparently doesn't read my posts. Last night, he made a pressure cooker dinner--just not corned beef!!!! He made this pork shoulder posole. Sheesh, marriage. They just don't hear you even when they say they do. (It COULDN'T be that I don't listen, amiright?)
I choked it down. Plus a second helping. Here 'tis, a recipe (not in the book) for a green posole with tomatillos and cilantro. In minutes, not hours. You can't beat that, even if they still don't listen.
- 2 tablespoons vegetable oil
- 3 1/2 pounds boneless, skinless pork shoulder, cut into 1 1/2-inch cubes
- 2 small yellow onions, chopped
- 1 pound fresh tomatillos, husked and chopped
- One 4 1/2-ounce can mild chopped green chiles (1/2 cup)
- Up to 2 green serrano chiles, stemmed, cored, and minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 cup packed chopped fresh cilantro leaves
- 1 tablespoon finely grated orange zest (the real secret to this dish!)
- Two 15-ounce cans hominy, drained but not rinsed
- 3/4 cup chicken broth
- 1/4 cup tequilla
1. Set a stovetop 6-quart pressure cooker over medium heat or turn a 6-quart electric pressure cooker to the browning setting. Add the oil, then brown the pork in batches, turning occasionally, about 8 minutes per batch. Transfer one batch into a large bowl and soldier on with the rest. By the way, the trick to this task is to leave the pork alone until it browns on a side--then to use kitchen tongs to "snap" it off the hot surface to turn or remove with less tearing.
2. Once all the pork has been browned, add the onion to the pot and cook, stirring often, until softened, about 4 minutes. Add the tomatillos and cook, stirring often, until somewhat softened, about 5 minutes. Stir in all the chiles, the oregano, and cumin; cook until aromatic, about 30 seconds. Pour the meat and any juices in its bowl back into the pot; dump in the cilantro and orange zest. Finally, stir in the hominy, broth, and tequila.
3. Lock the lid onto the pot and bring to high pressure (you'll need to up the heat to medium-high under the stovetop pot or switch the electric pot to its high pressure mode). Once at high pressure, reduce the heat under the stovetop pot to keep the high pressure constant (follow your manufacturer's guidelines--no need to adjust anything with the electric pot). Cook at high pressure for 35 minutes in the stovetop model (at 15 psi) or 50 minutes in the electric one (at 9 - 11 psi). Set the stovetop pot aside; turn off (or unplug) the electric one. Let the pot return to normal pressure naturally, about 20 minutes. Uncover and serve with tortillas, sour cream, and/or sliced, pickled jalapeño rings, if desired.
One note: pork shoulders are notoriously finicky. Most will get tender in the time we suggest. However, because of animal feed, life span, and other factors, some cuts may require more time. If you open the pot and find the meat is not fork-tender, cover it again, bring it back to high pressure, and cook at high pressure for another 6 minutes in the stovetop model or 9 minutes in the electric one, letting the pressure again return to normal naturally.