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The holidays are not complete if the menu doesn’t include an Instant Pot Green Pork Pozole!
Pozole is a Mexican Cuisine staple that never fails in parties. It typically has pork, hominy corn, and spices. Today we are bringing an updated version of this classic dish: an Instant Pot Green Pork Pozole feast. This recipe is brought to you thanks to the National Pork Board’s @PorkEsSabor with whom I teamed up with to create delicious and nutritional pork recipes going through Hispanic Heritage Month which ends mid-October.
Learn about the history of the pozole and how it became a favorite dish for us Mexicans
The name pozole comes from the Nahuatl word “pozolli,” which means frothy. Name given due to the foam the white corn makes when boiled. Pozole was considered a sacred dish by the Aztecs, who used to make it for religious ceremonies. After the conquest of the Spaniards, the pozole transformed into a soup dish served during weddings, festivals and special celebrations. Pozole is one of the most ancient and traditional dishes Mexico has. That is why for us Mexicans, a party isn’t a real Mexican party if pozole is not served after midnight.
There are many versions of pozole. Each region in Mexico has its spin and flavor profiles. You can find it in white, red and green. Mainly, the difference is the sauce and spices used to create each of the versions, but the commonality is that most pozole recipes use pork as the main protein.
Inspired by the Green Pork Pozole, I’ve created an updated version by cooking the Green Pork Pozole in the Instant Pot. I used a pork loin (cut into chunks), canned pre-cooked hominy, bay leaves, oregano, cumin, chicken broth, and chicken bouillon. The green sauce has toasted pumpkin pepitas, garlic, grilled tomatillos, serrano peppers, and cilantro. The use of the pepitas results into a luscious thick sauce that pairs perfectly with all the flavors of the Instant Pot Green Pork Pozole. Using the Instant Pot cooking technique instead of a standard pressure cooker allows for fast cooking, making it easy to enjoy a classic traditional pork pozole in less than forty-five minutes.
Pork is a delicious, high-quality protein that allows using many different cooking techniques including pressure cooking. When using an instant pressure cooker, the meat will tenderize and melt in your mouth. Besides, a new National Pork Board study revealed that sales and consumption of pork would continue to increase. It also indicated that pork loin is one of the preferred pork cuts in Hispanic and African American households. We can understand this because pork is tasty, and an excellent option to serve as part of our weekly menu and when entertaining at home, including the enjoyment of the Instant Pot Green Pork Pozole during the holiday season.
Make the Instant Pot Green Pork Pozole for your next family gathering!
And remember, there are many ways you can enjoy pork’s delicious flavor and its nutritional benefits. Pork is easy-to-prepare, convenient to cook, grill, oven roast, slow and pressure cook without adding extra calories.
Instant Pot Green Pork Pozole
Inspired by the Green Pork Pozole, I've created an updated version by cooking the Green Pork Pozole in the Instant Pot. I used a pork loin (cut into chunks), canned pre-cooked hominy, bay leaves, oregano, cumin, chicken broth, and chicken bouillon. The green sauce has toasted pumpkin pepitas, garlic, grilled tomatillos, serrano peppers, and cilantro.
- 1 pork loin cut into chunks
- 1 teaspoon cooking oil
- 1 tablespoon oregano
- 1 teaspoon cumin
- 2 tablespoons chicken bouillon in powder
- 4 cups pre-cooked hominy
- 4 cups chicken broth
- 2 cups water
- 3 bay leaves
- 1 cup green pepita sauce
- 1 cup sliced red radishes
- 1 cup chopped purple onion
- 4 cups shredded iceberg lettuce
- 2 limes cut in quarters
Cut the pork loin into big chunks and season it with oregano, cumin, and the chicken bouillon powder. In a skillet add some corn oil and sear the seasoned pork loin chunks until golden brown.
Add the seared pork loin chunks to the Instant Pot along with four cups of chicken broth, two cups of water, one tablespoon of chicken bouillon powder and the hominy.
Close the Instant Pot, making sure the valve is positioned correctly, and choose the "Meat/Stew" cooking mode. It takes 35 minutes for the pork pozole to be ready.
Meanwhile, prepare the green pepita salsa by toasting the pepitas with the tomatillos, the garlic, and the serranos. Blend until achieving a thick sauce.
Prep the garnishes by cleaning and slicing the red radishes, finely chopping a purple onion, thinly slicing the iceberg lettuce and cutting limes in quarters.
- Cut the pork loin into big chunks as it tends to shrink while cooking on the pressure cooker.
- Searing the pork loin on a separate skillet adds flavor and allows for an even sauté. Searing can be done using the "Sauté" Instant Pot function if desired.
- This recipe is excellent for Instant Pot, but a classic stovetop pressure cooker is allowed.
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