Pressure-Cooker Easy Pork Posole

• 1 tablespoon canola oil
• 1/2 pound boneless pork shoulder butt roast, cubed
• 1/2 pound fully cooked andouille sausage links, sliced
• 2 medium tomatoes, seeded and chopped
• 1 can (15 ounces) hominy, rinsed and drained
• 1 cup minced fresh cilantro
• 1 medium onion, chopped
• 4 green onions, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon coarsely ground pepper
• 6 cups reduced-sodium chicken broth
• Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges

1. In a 6-qt. electric pressure cooker, select saute setting and adjust for normal heat. Add oil. Add pork cubes and sausage. Cook and stir until browned. Remove pork and sausage; drain. Return meats to pressure cooker.
2. Add next 12 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. If desired, serve with tortillas, onion, cilantro and lime wedges.

canola oil, pork shoulder butt roast, sausage links, tomatoes, hominy, fresh cilantro, onion, green onions, pepper, garlic, chili powder, ground cumin, cayenne pepper, ground pepper, chicken broth, corn tortillas

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