Tortilla Pozole

This traditional Mexican soup will be a light and tasty treat.


4 cups

Tortilla chips

7 lbs.

Pork shoulder

1 oz.

Taco seasoning

30 oz.

White hominy, not drained

2 - 4 oz. cans

Green chilies, diced

16 oz.

Chicken stock


  1. Using an electric pressure cooker, place the elevated wire rack that's an accessory to the pressure cooker on the bottom of the pressure cooker. Place the pork shoulder, fat side down, on the wire rack. Next add the tortilla chips, and then sprinkle the seasoning, followed by the hominy, green chilies and finally the chicken stock.

  2. Lock down the pressure cooker and pressure cook for 1 hour over high pressure.

  3. Release the pressure, and let rest for 30 minutes. Once rested, using a pair of tongs, remove the bone from the pork shoulder. Using the tongs, break up the meat into the desired portions.

  4. Serve by first portioning out the pork into each bowl then pouring the stew over the top. You can garnish with cilantro, fresh lime and fresh finely diced onion. Always serve with extra tortilla chips for an added crunch.