Ingredients
1 tablespoon canola oil1/2 pound boneless pork shoulder butt roast, cubed1/2 pound fully cooked andouille sausage links, sliced2 medium tomatoes, seeded and chopped1 can (15 ounces) hominy, rinsed and drained1 cup minced fresh cilantro1 medium onion, chopped4 green onions, chopped1 jalapeno pepper, seeded and chopped2 garlic cloves, minced1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon cayenne pepper1/2 teaspoon coarsely ground pepper6 cups reduced-sodium chicken brothOptional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel.
Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.
