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What could be better than a bowl of Instant Pot Pozole Verde? Tender pork in savory broth and bites of corn hominy form this AMAZING stew.
It’s full of Mexican flavors that scream comfort food. Add all your favorite toppings – cabbage, radishes, onion, lime, whatever your heart desires – and enjoy!
Pozole Rojo, Shrimp Pozole, Pozole Blanco, Vegan Pozole
Ingredients
- Pork
- Onion
- Garlic
- Oregano
- Water
- Salt and Pepper
- Hominy
- Salsa Verde
These are all the ingredients you will need to make Instant Pot Pozole Verde.
If you don’t have fresh garlic or onion, swap it out for 1 tbsp garlic powder and 1 tbsp onion powder.
Notice that I’m using already made salsa verde. Yes, you can use store bought or check out my homemade salsa verde recipe.
How to Make It
- Add the chopped up pork to the instant pot.
- Cover with water.
The pork stew pieces are about 1-inch thick. You can usually buy pork stew meat at the grocery store.
Great Idea! For a bigger bang for your buck, buy pork shoulder or a pork loin and chop it up yourself.
There are SO many authentic Mexican recipes that use pork like Red Pork Tamales, Chuletas en Salsa Roja, and Cochinita Pibil.
If you are not keen on the pork, you can swap it out and use chicken instead. Or go vegan and make it with sliced mushrooms.
Add Ingredients to the Instant Pot:
- Minced garlic
- Bay Leaves
- Whole Onion
- Oregano
- Salt
- Pepper
Later on, you will need to remove the bay leaves and the onion from the pot.
It’s easier to fetch out a whole onion once the pork is cooked. Another thing you can do is add diced onion instead and leave it in the stew.
Note: Use whatever you have in your pantry! Both dried or ground oregano work in this case.
- Move the valve to SEALING
- Set timer for 45 minutes (or press MEAT/ STEW button).
- Release pressure by moving to knob to VENTING.
Word to the Wise: Try not to move the instant pot when it’s on. You might accidentally release some of the pressure.
The instant pot will take a few minutes to come to pressure. About 7 minutes. Then, it will begin its cycle.
Press the MEAT/ STEW button. If it doesn’t say 45 minutes, press the HIGH PRESSURE button and adjust the time to 45 minutes.
The pork will not be tender if it’s anything under 45 minutes.
Instant Pot Chile Colorado, Instant Pot Pinto Beans, Instant Pot Pork Tamales
- Carefully open the instant pot.
- With a cooking spoon, remove as much of the fatty grease layer.
There will be a layer of fat on the very top. If you have one of those fancy spoons that removes the fat, even better. If not, then carefully remove any fat bubbles noticeable.
This step is important. You don’t want a greasy stew.
Please Note: Lean pork loin will not give off too much fat.
- Add the hominy and salsa verde.
- Cook for 10 minutes.
Press PRESSURE COOK + 10 minutes. You don’t need to put the lid back on.
Stir all the ingredients to combine, and let it cook uncovered for 10 minutes.
Call everyone to the table. It’s ready for serving!
How Long Does It Last?
In the fridge Instant Pot Pozole Verde will last up to 5 days.
In the freezer, it can last up to 6 months.
Toppings:
- Cabbage
- Lettuce
- Radish
- Diced onion
- Oregano
- Chile de arbol
- Lime
This Instant Pot Pozole Verde tastes like it’s been cooking all day. Fast and easy comfort food that everyone loves!!
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Instant Pot Pozole Verde
Ingredients
- 1 onion whole
- 4 garlic cloves finely minced
- 1 tspn oregano
- 2 bay leaves
- 1 tbsp salt
- 1 tspn pepper
- 6 cups water
- 3 lbs pork 1-inch pieces
- 1 32-oz can hominy drained
- 2 cups salsa verde
Instructions
- Place the onion, garlic, oregano, bay leaves, salt, pepper, water, and pork in the instant pot.
- Cover with the lid and close.
- Move valve to SEALING.
- Press the MEAT/ STEW button.
- Make sure the timer is set for 45 minutes, or press the PRESSURE COOK button and adjust time to 45 minutes.
- Let the instant pot complete its full cycle.
- Once it's done, release the pressure by moving the valve to VENTING.
- Remove the lid.
- With a spoon, remove as much of the fat on the top layer of the broth as possible.
- Add the hominy and salsa verde.
- Press Pressure Cook. Cook for 10 minutes without the lid.
- Serve with your favorite toppings and enjoy!
Notes
In the freezer, it can last up to 6 months. TOPPINGS:
- Cabbage
- Lettuce
- Radish
- Diced onion
- Oregano
- Chile de arbol
- Lime
I always love new instant pot recipes and this one looks so good! I love that there aren’t too many ingredients. Thanks!
This recipe is delicious. Hope you try it!
I absolutely love the flavors in this soup! Just the perfect right of zest and kick I like! My husband even loved it! Thanks so much for sharing!
So glad that you and your husband liked this recipe!
Now this will make the most perfect meal when I don’t have time to spend cooking. My family will think I spent all day in the kitchen with flavors like these.
Right? So easy and delicious
LOVE easy IP recipes. This looks great! Would be perfect for a weeknight.
I know, right?! I love IP recipes too. Can’t make enough of them.
This is going on my must try list for the Instant Pot – it’s one of my family’s favorite stews!!
It’s so easy to make in the IP too!
I’ve never had anything like this but it looks so delicious and comforting! What a wonderful recipe for the instant pot to try!
Thank you! I hope you try this. It’s really delicious!!
This is the perfect stew for this time of the year! I can literally feel that chunky deliciousness, and it feels good! 🙂 Definitely making this stew over the weekend!
This is when chunky is a good thing. LOL!
I love this post, the step by step instructions are perfect for a no fail meal. Thank you for sharing.
No problem. The step-by-step is great for newbies. So easy to follow too!
Love new recipe ideas for Instant Pot! This one looks perfect for a comfort meal on a cold night! Definitely saving it to make next week!
Easy and yummy!
I think a certain “celebrity chef” needs to see this recipe! So good! Yum 😋
So glad you enjoyed this!