Pork & Green Salsa with Cheesy Hominy

1. 1

   Cook chiles in large skillet 5 min.

2. 2

   or until toasted, stirring frequently.

3. 3

   Place in blender.

4. 4

   Add garlic, tomatillos and onions to skillet; cook 10 min.

5. 5

   or until roasted, stirring frequently.

6. 6

   Peel garlic and add to blender with tomatillas and onions; blend until smooth.

7. 7

   Cook meat in 6-qt.

8. 8

   pressure cooker on medium-high heat 4 min.

9. 9

   on each side or until browned on both sides; top with tomatillo sauce.

10. 10

    LOCK pressure cooker lid in place.

11. 11

    Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently.

12. 12

    Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min.

13. 13

    or until meat is tender.

14. 14

    Remove from heat.

15. 15

    Let stand 10 min.

16. 16

    or until pressure vent drops.

17. 17

    Remove regulator, then lid; stir in purslane.

18. 18

    Replace lid.

19. 19

    Let stand 5 min.

20. 20

    or until purslane is wilted.

21. 21

    Meanwhile, bring water, broth and hominy to boil in saucepan; cover.

22. 22

    Simmer on low heat 55 min.

23. 23

    or until hominy is softened and liquid is absorbed.

24. 24

    Transfer to serving bowl; top with cheese.

25. 25

    Serve topped with meat mixture and pork rinds.

* Per serving · 4 servings · Values may vary.

No additional tips available.