Instant Pot Pozole Verde

5 from 11 votes

This Instant Pot Pozole Verde recipe combines pork, hominy, and green salsa for a hearty Mexican stew. Great for family dinners and holidays!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 482kcal

Author: Maggie Unzueta

Ingredients

1 onion whole
4 garlic cloves finely minced
1 teaspoon oregano
2 bay leaves
1 tablespoon salt
1 teaspoon 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

To make on the stove, cook the pork for 90 minutes in a large pot. Once it's ready, skim the fat. Then add the hominy and green sauce. Cook for 10 minutes. Then serve.

Nutrition