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Instantpot adventures
Sep. 16th, 2018 06:47 amStill getting the hang of the computerized pressure cooker beast. The latest experiment was posole. It worked.
1. Soak the corn kernels for a few hours and then cook on high for 30 mins. Remove and drain.
2. Meanwhile soak a large handful of chillis de arbol and four or five anchos in as little water as possible for an hour or so then blitz with four cloves of garlic. Sieve.
3. Saute a chopped onion and four cloves of garlic in some olive oil. Brown two pounds of bone in pork shoulder cut into a couple of pieces.
4. Add 2 litres chicken stoc, tbsp oregano and about 150ml of the chilli sauce and a bit of salt. Cook on high for 45 minutes.
5. Remove the meat and shred. Add it back to the pot with the corn and give it another ten minutes on high.
6. Serve in bowls with lime wedges, the rest of the chilli sauce, cilantro sprigs, diced onion, radish and avocado (to be added to taste).
1. Soak the corn kernels for a few hours and then cook on high for 30 mins. Remove and drain.
2. Meanwhile soak a large handful of chillis de arbol and four or five anchos in as little water as possible for an hour or so then blitz with four cloves of garlic. Sieve.
3. Saute a chopped onion and four cloves of garlic in some olive oil. Brown two pounds of bone in pork shoulder cut into a couple of pieces.
4. Add 2 litres chicken stoc, tbsp oregano and about 150ml of the chilli sauce and a bit of salt. Cook on high for 45 minutes.
5. Remove the meat and shred. Add it back to the pot with the corn and give it another ten minutes on high.
6. Serve in bowls with lime wedges, the rest of the chilli sauce, cilantro sprigs, diced onion, radish and avocado (to be added to taste).
