INSTANT POT POSOLE

2 pounds lean pork roast, cut into 1-inch cubes

2 14.5-ounce cans hominy, drained

8 to 12 dried red chilies such as ancho, guajillo, chimayo or New Mexican, stems and seeds removed

2 to 4 chilies de arbol (optional)

3 to 4 garlic cloves, peeled 4 cups water, divided 2 teaspoons chicken, beef or vegetable base or 2 bouillon cubes

Dash or two of Worcestershire sauce

1 teaspoon Mexican oregano 1 tablespoon salt

1 tablespoon fresh ground pepper

Garnishes: sliced radish, diced avocado, toasted pumpkin seeds, chopped cilantro, lime wedges, Mexican cream

Place chilies and 2 cups of water in the cooker, close the lid and set it to seal. Set the cooker to pressure cooking and 2 minutes. (It will take 10 to 15 minutes for the device to reach cooking temperature. After two minutes has elapsed, turn the cooker off. You may vent out excess steam or let the temperature drop naturally.

Transfer chilies and liquid into blender with fresh garlic and puree. In the Instant Pot, return chile mixture and add cubed pork, remaining water, oregano, salt, pepper, chicken base or bouillon, and Worcestershire.

Set the device to Pressure Cook, the lid to seal, and the timer to 30 minutes.

When the timer runs out, vent the pot until the valve drops. Carefully remove the lid, stir in the hominy, cover and seal the lid and let stand or set to Keep Warm another 10 minutes.

Serve in bowls with garnishes, warm tortillas, fried corn chips or tortilla strips.