Southwest Pork and Hominy Stew

This is from the Pressure Perfect cookbook. It takes 1 hour to make, assuming a 15 minute time allowed for pressure drop.

1-2 cans white or golden hominy (I prefer two cans)

1 T olive oil

1.5 cups chopped onions

1 t whole cumin seeds

2 T tomato paste, catsup, or chili sauce (I used chili sauce)

1 cup chicken broth

1 T chili powder, plus more to taste (more was not necessary due to the chili sauce)

1/2 t salt, plus more to taste

1 large red bell pepper, seeded and finely chopped

2 lb boneless pork shoulder cut in 1-inch chunks

1 med zucchini, cut in 1/2 inch dice

2 garlic cloves, chopped

1 t dried oregano

1/2 t dried sage

1/4 cup chopped fresh cilantro

Tortilla chips and lime wedges, for serving

Drain can of hominy and rinse kernels. heat oil in 4-quart or larger pressure cooker. Add the onions and cumin seeds and cook over medium-high heat, stirring frequently, until the onions begin to soften, about 1 minute. Blend in chili sauce. Stir in broth, chili powder, salt, bell pepper, and pork. Scatter hominy on top.

Lock lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove lid, stir in the zucchini, garlic, oregano, sage, cilantro, and any extra salt or chili powder if needed. Simmer uncovered until zucchini becomes tender and the stew thickens slightly, about 5 minutes.

Serve with chips and lime wedges.