Freezer Meal: Pork Pezole
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Place the pork in one ziploc. Write the directions on the bags.
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Add garlic, hominy and enchilada sauce to the bag.
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I like to use chicken bouillon for freezer meals.
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Add the chicken bouillon, remove air and seal. Place the second bag inside the 1st. Remove air/seal.
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When ready to cook place the pork into the instant pot. Let the second bag sit out while cooking.
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Add 1/2 cup water, seal and cook on manual high pressure for 90 minutes.
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When pork is done remove from the pan. Discard excess liquid.
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Place the pork back into the instant pot.
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Shred with two forks. Add the contents from the 2nd bag. Along with 1 cup water. Turn on sauté mode.
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Simmer on sauté mode for 10 minutes or until hot and bubbly. Stir occasionally.
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Serve with cabbage, cotija cheese, and corn chips. You can also freeze the leftovers.
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