Chipotle Pork and Hominy Stew (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 jalapeno chiles, stemmed, seeded, and minced
• 4 garlic cloves, minced
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
• 1/3 cup all-purpose flour
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 pound carrots, peeled and sliced 1 inch thick
• 2 bay leaves
•  2 (15-ounce) cans white or yellow hominy, rinse
• 1/3 cup minced fresh cilantro [Eh]

Mise en place.

Brown half the pork on all sides over medium-high heat.

Soften onions over medium heat.

Stir in jalapenos, garlic, chipotle, and oregano and cook until fragrant.

Stir in flour and cook for one minute.  Whisk in wine, scrape up fond, and reduce for 1 minute.

Stir in broth, carrots, bay leaves, browned pork with any accumulated juices, and remaining pork.

Bring to high pressure.  Naturally release pressure after 30 minutes.

Stir in hominy and season.

I'm pretty sure I've made some version of pozole in the past though that must've been before I started this blog.  I remember not thinking much of the dish.
But from the moment I ladled out this unctuous dish, I knew I had a winner.  Brilliant flavor from such a simple ingredients list again.