Pork Pozole Verde (Pressure Cooker)
This Pozole Verde recipe is a flavorful Mexican soup made with tender pork, hominy, tomatillos, and chiles, topped with shredded cabbage, radishes, avocado, cilantro, lime, and cotija cheese.
Servings: 6 Servings
Calories: 505kcal
Equipment
- pressure cooker
Ingredients
- 4 lb pork roast
- 1 Tbsp sea salt
- 2 teaspoon black pepper
- 1 large yellow onion
- 1 tablespoon olive oil
- 3 cups water
- 2 bay leaves
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- ⅓ cup pumpkin seeds (pepitas)
- 1 jalapeno
- 1 serrano pepper
- 1 head garlic
- 12 ounces tomatillos
- 3 medium poblano peppers
- 1 bunch cilantro
- 2 cups bone beef broth (divided)
- 2 15-ounce hominy (drained and rinsed)
Instructions
- Trim excess fat from the pork roast, then cut into 4 pieces. Season with salt and black pepper.
- Dice the onion, then sauté in your pressure cooker with 1 tablespoon olive oil. Once the onions caramelize, sear the pork, using another tablespoon of oil. Remove the pork from the pressure cooker, add 3 cups of water, deglaze the bottom of the pot, then return the pork to the pot.
- Add 2 bay leaves, then sprinkle with oregano and ground cumin. Secure the lid in place and turn the pressure valve to the closed position. Select high pressure and set the time for 1 hour.
- Meanwhile, toast the pumpkin seeds in a hot pan until fragrant. Use the same pan to roast jalapeño, serrano, and unpeeled garlic cloves. Remove from the pan to cool.
- Add tomatillos and poblanos to a foil-lined pan and broil on high until charred. Remove charred poblano skins and seeds.
- Add pumpkin seeds, tomatillos, serrano, jalapeño, peeled garlic, poblanos, and chopped cilantro to a blender. Cover with 1 cup of beef broth and pulse until blended.
- Release pressure when the time is up, then carefully remove the lid. Shred pork in the pot, then stir in remaining broth, blended vegetables, and drained/rinsed hominy. Add cover, close pressure valve. Pressure cook on high for 10 minutes, followed by a quick release. Remove cover, stir, and serve!
Video
Notes
- Use pork shoulder or pork butt for the best texture. It has enough fat and connective tissue to stay juicy and become fork-tender when pressure-cooked. Pork loin is much leaner and can turn dry.
- Adjust the heat to your liking. The serrano and jalapeño provide most of the heat in this recipe. For a milder pork pozole verde, use fewer chiles or remove the seeds and membranes. For more heat, leave them intact or add an extra serrano.
- Don't over-blend the verde sauce. I like to leave it slightly textured rather than blending it completely smooth. It gives the broth a little more body and character.
- Green pozole tastes even better the next day. If you have leftovers, refrigerate them in an airtight container overnight and reheat gently. The flavors deepen as the soup sits, making this a great make-ahead meal.
- Expect the hominy to absorb some of the broth. Pozole tends to thicken as it sits, especially overnight, because the hominy soaks up the liquid. Add salsa verde and more broth to help with this.
Nutrition
Serving: 1Serving | Calories: 505kcal | Carbohydrates: 12g | Protein: 74g | Fat: 17g | Cholesterol: 191mg | Sodium: 1354mg | Potassium: 1514mg | Fiber: 4g | Sugar: 5g
