Pressure Cooker Pork Pozole

• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (10 ounces) green enchilada sauce
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1 pound boneless country-style pork ribs
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 2 medium carrot, finely chopped
• Lime wedge, minced fresh cilantro
• Corn tortillas (6 inches), optional

1. In a 6-qt. electric pressure cooker, combine the first seven ingredients; add pork. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 20 minutes. When finished cooking, quick-release the pressure according to manufacturer's directions; add hominy and carrots. Lock lid in place and cook an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
2. Remove pork from pressure cooker. Cut into bite-size pieces; return to pressure cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

tomatoes, tomatoes, green enchilada sauce, onion, garlic, ground cumin, salt, pork, hominy, carrot, fresh cilantro, tortillas

Taken from www.tasteofhome.com/recipes/pressure-cooker-pork-pozole/ (may not work)