Pork & Green Salsa with Cheesy Hominy

COOK chiles in large skillet 5 min. or until toasted, stirring frequently. Place in blender. 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.

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. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in purslane. Replace lid. Let stand 5 min. or until purslane is wilted.

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. Transfer to serving bowl; top with cheese. Serve topped with meat mixture and pork rinds.