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Add the posole to the pot. Cover with water to the "maximum" line. Pressure cook on "beans" setting medium (about 15 minutes) or about 15 minutes if doing it on the cook top. Do a natural release for about 5 minutes, then release the pressure.
Drain posole, and set aside. It should be tender but firm.
Rinse and dry the pot.
Brown pork cubes with chopped onion, garlic, and cumin on the saute or browning setting (medium-high on cook top).
Whisk red chile powder into the chicken broth/stock. Add to the pot along with the beer (if using), Mexican oregano, bay leaves, salt, and pepper.
Note: This amount goes right to the maximum fill line of my 6 quart pressure cooker.
Set to the "stew" setting or on the cook top for about 20 minutes.
While the pork cooks, prepare the garnishes.
Do a natural pressure release.
Add the posole into the pot with the tender pork. Stir to combine.
Ladle the posole into bowls, and top with preferred garnishes.