Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Instant Pot Pork, Pumpkin and Hominy Stew
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 524
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 112 milligrams
- Sodium
- 964 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 7 grams
- Sugar
- 8 grams
- Protein
- 34 grams
Inspired by the traditional Mexican stew pozole, this healthy stew brings together a range of vibrant flavors: sweet, tangy, spicy and savory in every bite. And with the Instant Pot® multi-cooker you’ll get perfectly tender pork and silky pumpkin chunks with just minutes of cooking, not hours. We like using pumpkin when it's in season, but you can choose whatever winter squash is available. Canned hominy (plump white corn kernels) and bell peppers and onion make it a complete meal in a bowl, and chipotle in adobo and spices give it long-cooked flavor. With 34 grams of protein and 7 grams of fiber per serving, it’s a high-protein, high-fiber choice you can feel extra good about (see Cook’s Note).
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 524
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 112 milligrams
- Sodium
- 964 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 7 grams
- Sugar
- 8 grams
- Protein
- 34 grams
Ingredients
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Directions
Special equipment:
a 6-quart Instant Pot® multi-cooker- Add the oil to a 6-quart Instant Pot® multi-cooker and set to sauté (see Cook's Note).
- Meanwhile, toss the pork with the cumin, chili powder and 1/2 teaspoon salt in a medium bowl. Add the pork to the pot in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Transfer the pork to a clean medium bowl with a slotted spoon.
- Add the bell peppers, onion and garlic and cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the chipotle in adobo and cook for 1 additional minute. Add 3 cups water, the bay leaf and the reserved pork and its juices and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Add the pumpkin, hominy, 1/2 teaspoon of salt and 1 teaspoon black pepper and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for natural release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove and discard the bay leaf and divide the stew among bowls. Top each bowl with 1 tablespoon yogurt and cilantro and serve with lime wedges for squeezing.
Cook’s Note
Food Network defines high-fiber as 5 grams of fiber or more per serving. Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
