Red posole with pork from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 26) by Deborah Schneider

  • cilantro
  • ground cumin
  • garlic
  • limes
  • dried oregano
  • black peppercorns
  • canned white hominy
  • beef broth
  • California chiles
  • pork bones
  • hot sauce
  • guajillo chiles
  • chiles de árbol
  • smoked pork hocks
  • beef shank bones
  • shredded cabbage
  • tortillas
  • boneless pork shoulder
  • EYB Comments

    Can substitute ancho chiles for California chiles, chicken broth for beef broth, and oxtail for beef shank bones.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ancho chiles for California chiles, chicken broth for beef broth, and oxtail for beef shank bones.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.