Pork & Green Salsa with Cheesy Hominy

Ingredients

• 10  árbol chiles stemmed
• 2 lb boston butt pork shoulder boneless cut into 8 pieces
• 0.8 cup four cheese shredded with a touch of philadelphia mexican style kraft
• 15 oz chicken broth canned
• 0.5 lb coarsely-cut hominy corn dried white drained ()
• 3 cloves garlic unpeeled
• 0.5 large onion sliced
• 3 oz wonton skins cut into 8 pieces
• 0.5 lb tomatillos husked ( 7)
• 2 cups water 
• 0.5 lb purslane cleaned
• 0.5 lb purslane cleaned

Equipment

• bowl
• frying pan
• sauce pan
• blender
• pressure cooker

Directions

1. Cook chiles in large skillet 5 min. or until toasted, stirring frequently.
2. Place in blender.
3. Add garlic, tomatillos and onions to skillet; cook 10 min. or until roasted, stirring frequently. Peel garlic and add to blender with tomatillas and onions; blend until smooth.
4. Cook meat in 6-qt. pressure cooker on medium-high heat 4 min. on each side or until browned on both sides; top with tomatillo sauce. LOCK pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min. or until meat is tender.
5. Remove from heat.
6. Let stand 10 min. or until pressure vent drops.
7. Remove regulator, then lid; stir in purslane. Replace lid.
8. Let stand 5 min. or until purslane is wilted.
9. Meanwhile, bring water, broth and hominy to boil in saucepan; cover. Simmer on low heat 55 min. or until hominy is softened and liquid is absorbed.
10. Transfer to serving bowl; top with cheese.
11. Serve topped with meat mixture and pork rinds.