Pork Pozole Verde

Ingredients

• 4 tomatillos, peeled and rinsed
• 1 poblano pepper, quartered and deseeded
• ¼ white onion
• 1 garlic clove, peeled
• ½ cup cilantro, rinsed
• 1.5lbs pork shoulder
• Salt and pepper to taste
• 15.5 oz. canned hominy, drained
• 1 ½ tsp. ground cumin
• 1 ½ tsp. dried oregano
• 1 chicken bouillon
• 3 cups water
• Toppings such as cabbage, sliced radishes, lime wedges, and cotija cheese

Directions

1. Place tomatillos, poblano pepper, white onion, and garlic clove in a microwave-safe container. Microwave on high power for 3 minutes, then let cool.
2. Add veggies to the base of Supersonic Chopper fitted with the blade attachment and add cilantro. Replace cover and pull the cord until pureed. Season to taste and set aside.
3. Trim excess fat from pork shoulder and cut into 3-inch cubes, then place it in the base of the Microwave Pressure Cooker and season with salt and pepper.
4. Add salsa verde, hominy, cumin, oregano, bouillon, and water. Mix well to combine.
5. Cover and lock in place, then microwave on high power for 20 minutes. At the end of cooking time, let pressure release naturally.
6. Remove cooked pork and shred using the SuperSonic Chopper, then return to soup. Serve hot with toppings.