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    Home » Recipes » Mexican Pork Recipes

    Instant Pot Pozole Verde

    Published: Apr 12, 2020 · Updated: Nov 9, 2022 by Maggie Unzueta

    Instant Pot Pozole Verde is a sensational stew that’s hearty, chunky, and totally delicious. It’s loaded with tender pork and takes a lot less effort.
    Jump to Recipe
    Instant Pot Pork Pozole Verde in a white bowl topped with cilantro, radishes, and cabbage.
    Instant Pot Pork Pozole Verde in a white bowl topped with cilantro, radishes, and cabbage.

    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.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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!

    More Mexican Pozole Recipes:
    Pozole Rojo, Shrimp Pozole, Pozole Blanco, Vegan Pozole
    Ingredients for Instant Pot Pozole Verde on a wooden surface.

    Table of Contents

    • 1 Ingredients
    • 2 How to Make It
    • 3 How Long Does It Last?
    • 4 Toppings:
        • 4.0.1 Hungry for More?
    • 5 Instant Pot Pozole Verde
      • 5.1 Ingredients
      • 5.2 Instructions
      • 5.3 Notes
      • 5.4 Nutrition

    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 tablespoon garlic powder and 1 tablespoon onion powder.

    Notice that I’m using already made salsa verde. Yes, you can use store bought or check out my roasted salsa verde recipe.

    Raw pork in an instant pot.

    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 Tacos.

    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.

    A collage showing how each of the ingredients necessary to make pozole verde.

    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.

    A collage showing how to seal the vent and set the timer on the instant pot.
    • 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.

    More Mexican recipes using the Instant Pot:
    Instant Pot Chile Colorado, Instant Pot Pinto Beans, Instant Pot Pork Tamales
    A cooking spoon removing the excess fat from the top of the instant pot.
    • 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.

    A collage showing how to add the hominy and the salsa verde.
    • 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.

    Instant Pot Pozole Verde in a white bowl surrounded by the toppings.

    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!!

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    Instant Pot Pork Pozole Verde in a white bowl topped with cilantro, radishes, and cabbage.

    Instant Pot Pozole Verde

    Instant Pot Pozole Verde is a sensational stew that’s hearty, chunky, and totally delicious. It’s loaded with tender pork and takes a lot less effort.
    5 from 10 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8 people
    Calories: 482kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 onion whole
    • 4 garlic cloves finely minced
    • 1 tspn oregano
    • 2 bay leaves
    • 1 tablespoon 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

    Word to the Wise: Try not to move the instant pot when it’s on. You might accidentally release some of the pressure.
    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

    Nutrition

    Calories: 482kcal | Carbohydrates: 6g | Protein: 29g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1384mg | Potassium: 629mg | Fiber: 1g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    More Mexican Pork Recipes

    • Tacos Arabes served on a wooden cutting board next to several toppings.
      Tacos Arabes (Puebla Arab Tacos)
    • A decorative Mexican clay plate filled with chicharron en salsa verde and topped with a green cilantro leaf.
      Chicharrón en Salsa Verde
    • Tacos Al Pastor on a decorative clay plate topped with cilantro and onion.
      Tacos Al Pastor + VIDEO
    • Green Pork Tamales on a decorative plate served next to a bowl of salsa verde.
      Green Pork Tamales + VIDEO

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

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      Recipe Rating




    1. Matt

      August 20, 2023 at 11:47 am

      Do you have any suggestions on how to cook this with a crock pot instead of an instant pot?

      Reply
      • Maggie Unzueta

        September 13, 2023 at 8:50 am

        I would cook the meat in the crock pot. Low for 8 hours. Then skim off the fat on top. Add the sauce and hominy. Cook for 1 hour more on high.

        Reply
    2. Betty

      January 20, 2022 at 7:14 pm

      5 stars
      All iI can say is YUMMMMMMM!!!

      Reply
      • Maggie Unzueta

        May 12, 2022 at 6:08 pm

        Always makes me happy to hear people enjoyed my recipes. 🙂

        Reply
    3. Nicole Arredondo

      October 09, 2021 at 10:08 am

      5 stars
      Amazing.

      Reply
      • Maggie Unzueta

        October 11, 2021 at 10:13 am

        So glad you liked this recipe.

        Reply
    4. Barbara Curiel

      November 18, 2020 at 5:57 pm

      I think a certain “celebrity chef” needs to see this recipe! So good! Yum 😋

      Reply
      • Maggie U

        November 30, 2020 at 9:16 am

        So glad you enjoyed this!

        Reply
    5. Veronika

      April 19, 2020 at 1:32 pm

      5 stars
      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!

      Reply
      • Maggie U

        July 16, 2020 at 3:35 pm

        Easy and yummy!

        Reply
    6. Denise

      April 17, 2020 at 3:56 pm

      5 stars
      I love this post, the step by step instructions are perfect for a no fail meal. Thank you for sharing.

      Reply
      • Maggie Unzueta

        April 18, 2020 at 8:05 am

        No problem. The step-by-step is great for newbies. So easy to follow too!

        Reply
    7. Elaine

      April 17, 2020 at 3:37 pm

      5 stars
      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!

      Reply
      • Maggie Unzueta

        April 26, 2020 at 3:05 pm

        This is when chunky is a good thing. LOL!

        Reply
        • Christine Daniels

          December 08, 2022 at 4:49 pm

          What size instant pot do you have/use?

        • Maggie Unzueta

          December 09, 2022 at 9:39 pm

          It’s the largest size on the market. I believe it 8 quarts.

    8. Tammy

      April 17, 2020 at 9:55 am

      5 stars
      I’ve never had anything like this but it looks so delicious and comforting! What a wonderful recipe for the instant pot to try!

      Reply
      • Maggie Unzueta

        April 17, 2020 at 10:35 am

        Thank you! I hope you try this. It’s really delicious!!

        Reply
    9. Pam Greer

      April 16, 2020 at 1:06 pm

      5 stars
      This is going on my must try list for the Instant Pot – it’s one of my family’s favorite stews!!

      Reply
      • Maggie Unzueta

        April 17, 2020 at 10:35 am

        It’s so easy to make in the IP too!

        Reply
    10. Amanda

      April 15, 2020 at 4:30 pm

      LOVE easy IP recipes. This looks great! Would be perfect for a weeknight.

      Reply
      • Maggie Unzueta

        April 16, 2020 at 10:52 am

        I know, right?! I love IP recipes too. Can’t make enough of them.

        Reply
    11. Kelly Anthony

      April 15, 2020 at 12:54 pm

      5 stars
      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.

      Reply
      • Maggie U

        July 21, 2020 at 10:45 am

        Right? So easy and delicious

        Reply
    12. Eva

      April 14, 2020 at 12:26 pm

      5 stars
      How interesting the use of a whole onion. I do not own an instant pot so I guess I would be chopping up the onion if making this stew on the stovetop. I have the feeling that pressure might do some magic in releasing the onion’s flavour that conventional cooking wouldn’t.

      Reply
      • Maggie U

        November 16, 2022 at 3:14 pm

        Thanks for your comment.

        Reply
    13. Tami Price

      April 14, 2020 at 10:51 am

      5 stars
      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!

      Reply
      • Maggie U

        July 21, 2020 at 11:02 am

        So glad that you and your husband liked this recipe!

        Reply
    14. Chandice Probst

      April 13, 2020 at 2:23 pm

      I always love new instant pot recipes and this one looks so good! I love that there aren’t too many ingredients. Thanks!

      Reply
      • Maggie U

        July 16, 2020 at 3:35 pm

        This recipe is delicious. Hope you try it!

        Reply

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