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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8 people
- 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.