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Spices and slow cooked carnitas waft throughout the house as this pozole recipe continues to slow cook. Can you make it until the timer goes off? This soup is utterly amazing. One bite and you'll know just what we mean.

Let's Get Started… 

Things You Will Need:

• 1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces

• Kosher salt and fresh cracked pepper

• 1 tbsp olive oil, divided

• 1 medium white onion, chopped

• 4 garlic cloves, minced

• 2 tablespoons chili powder

• 4 cups low sodium chicken broth

• 2 cups water

• 2 (15 oz) cans hominy, drained and rinsed

• 4 oz diced avocado and lime wedges, for serving

• cilantro for garnish

How To Prepare:

1. Season the pork with salt. In a 6-qt pressure cooker, heat half of the oil over medium-high heat. Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.

2. Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes. Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon. Return pork to the pressure cooker.Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. Remove from heat, vent pressure, then remove lid. Skim fat if any.

3. Using two forks, shred pork; then stir in hominy and heat through.

Finished!

Serving Note: ladle pozole into large soup bowls and garnish with freshly squeezed lime and chopped cilantro. I like to add some fresh chopped white onions on top as well. This adds a nice crunch and variety of texture to the dish.

Enjoy!

Article Source: Skinny Taste