Instant Pot Pork Pozole Verde: An Effortless & Authentic Mexican Soup Recipe
Discover the ultimate comfort food with this Instant Pot Pozole Verde – a simple, hearty, and incredibly flavorful Mexican soup that comes together in a fraction of the time. Loaded with tender pork, plump hominy, and a vibrant salsa verde, it’s the perfect easy dinner for any night of the week.
There are some dishes that, once you try them, instantly become a staple in your home. For me, that dish is Pozole. My journey with this incredible Mexican soup began a few years ago, and it quickly captured our hearts and taste buds. While I initially explored a Slow Cooker Chicken Pozole Verde, the desire for speed and convenience led me to adapt this beloved recipe for the Instant Pot, focusing on a rich, satisfying pork version that has truly become a family favorite.
This Instant Pot Pork Pozole isn’t just a delicious meal; it’s a wonderfully hearty soup that is surprisingly wholesome. With just a handful of fresh ingredients and the magic of pressure cooking, you can create an authentic Mexican-inspired dinner that tastes like it simmered all day. It’s perfect for busy weeknights, yet impressive enough for entertaining. The robust flavors and tender pork make it a deeply comforting experience, reminding you of traditional slow-cooked meals without the wait.
What Exactly Is Pozole?
Pozole is more than just a soup; it’s a celebrated traditional Mexican stew with deep historical roots, often served on special occasions, holidays, and family gatherings. Its name, “pozole,” is derived from the Nahuatl word “pozolli,” meaning “hominy” or “foamy,” referring to the puffed corn kernels that are its signature ingredient.
You’ll typically find Pozole in two main varieties: Pozole Roja (red) and Pozole Verde (green). The vibrant color of Pozole Roja comes from a blend of rehydrated dried red chilies, such as Guajillo, Ancho, and Arbol, which are pureed into a rich, earthy sauce. This gives the soup a beautiful deep red hue and a smoky, complex flavor. On the other hand, Pozole Verde, like the one we’re making today, gets its bright, herbaceous green color and tangy notes from fresh green chilies like poblanos and jalapeños, combined with tomatillos, cilantro, and sometimes pumpkin seeds or epazote.
At its heart, Pozole is characterized by tender chunks of meat, most commonly pork or chicken, simmered with hominy until meltingly soft. The combination creates a robust, flavorful broth that is both nourishing and deeply satisfying. What truly elevates Pozole are the endless possibilities for garnishes, allowing each diner to customize their bowl with fresh, crunchy, and zesty additions.
Hominy, a traditional ingredient in many Mexican dishes, is crucial to authentic Pozole. It’s made from dried field corn kernels that undergo a process called nixtamalization. This involves soaking and cooking the kernels in an alkaline solution, typically limewater (calcium hydroxide), which removes the hull and germ, making the corn more nutritious and digestible. This process also causes the kernels to puff up significantly, sometimes to twice their original size, giving them a unique chewy texture and an earthy, corn-like flavor that is distinct from sweet corn.
Essential Pozole Verde Ingredients
Crafting this flavorful Instant Pot Pozole Verde requires a blend of fresh produce and pantry staples. Each ingredient plays a vital role in building the soup’s distinctive taste and texture:
- Poblano Peppers: These provide a mild, earthy base for our salsa verde, offering rich flavor without overpowering heat.
- Jalapeno Pepper: Adds a customizable kick. You can adjust the spice level by seeding it or using less.
- Tomatillos: The tangy, slightly acidic flavor of tomatillos is fundamental to a vibrant salsa verde. Their tartness brightens the whole dish.
- Cilantro: Fresh cilantro brings a burst of herbaceous freshness that is quintessential to Mexican cuisine.
- Olive Oil: Used for roasting the vegetables, helping them char and release their sweet, smoky notes.
- Dried Oregano: Mexican oregano has a distinct, earthy, and citrusy flavor that is different from Mediterranean oregano and pairs beautifully with the other ingredients.
- Chicken Broth: The liquid base for our soup, adding savory depth. Low-sodium broth allows you to control the seasoning.
- Pork Shoulder: The star protein, chosen for its ability to become incredibly tender and flavorful when slow-cooked or pressure-cooked.
- Hominy: The iconic puffed corn kernels that give Pozole its unique texture and authentic taste. Make sure to drain canned hominy.
- Salt & Pepper: Essential for seasoning and bringing out all the wonderful flavors.
Crafting Your Instant Pot Pozole Verde: Step-by-Step
Making Pozole from scratch might sound intimidating, but with the Instant Pot, it becomes a streamlined and enjoyable process. The key to our flavorful Pozole Verde lies in creating a vibrant, homemade salsa verde right from the start. This method ensures maximum flavor extraction and tenderness in your pork.
- Roast the Verde Base: Begin by preheating your oven to a hot 425ºF (220ºC). This high heat is crucial for achieving that desirable char on your vegetables. Toss the poblano peppers, jalapeño peppers, and tomatillos with a tablespoon of olive oil, ensuring they are lightly coated. Season them generously with salt and freshly ground black pepper. Arrange them in a single layer on a baking sheet and roast for approximately 25 minutes. You’re looking for them to soften and develop slightly charred spots, which will deepen their flavor and add a smoky nuance to your salsa verde.
- Blend the Salsa Verde: Once roasted, carefully remove the vegetables from the oven. Allow them to cool slightly before handling. Remove the stems from the peppers, and if you prefer a milder soup, remove the seeds and membranes from the jalapeños (remember, most of the heat resides here!). Transfer the roasted peppers and tomatillos into a blender or food processor. Add a fresh bunch of cilantro and the dried oregano. Process until the mixture is beautifully smooth and consistent. This vibrant green sauce is the heart of your Pozole Verde.
- Pressure Cook to Perfection: Now, for the magic of the Instant Pot! Add your cubed pork shoulder, the homemade salsa verde, hominy (drained), and chicken broth to the Instant Pot. Stir everything together gently to combine. Secure the lid, making sure the vent is sealed (set to “sealing”). Cook under high pressure for 45 minutes. The Instant Pot works wonders in tenderizing the pork and melding all the flavors in a fraction of the time it would take on the stovetop.
- Natural Release & Quick Release: After the 45-minute cooking cycle, allow the pressure cooker to naturally release for 15 minutes. This natural release period is important as it allows the meat to continue tenderizing slowly and helps prevent foam from spraying from the vent during quick release. After 15 minutes, carefully switch the vent to “venting” for a quick release of any remaining pressure. Once the pin drops, you can safely unlock and open the lid.
- Shred and Combine: Carefully remove the tender pork chunks from the soup. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pot and stir everything thoroughly. The pork will soak up even more of that delicious broth, becoming incredibly succulent.
- Serve and Garnish: Your Instant Pot Pozole Verde is now ready to be served! Ladle generous portions into bowls and invite everyone to customize their soup with their favorite toppings.
Meal Prep Made Easy: Making Pozole Ahead
One of the best features of this Instant Pot Pozole is how incredibly well it lends itself to meal prepping and making ahead. Whether you’re planning for future meals or simply want a head start on dinner, preparing Pozole in advance can save you a lot of time and effort.
To Freeze the Soup: Once your delicious Instant Pot Pozole has finished cooking, allow it to cool completely to room temperature. This is a crucial step to prevent condensation and ice crystals from forming, which can affect texture. Transfer the cooled soup into airtight, freezer-safe containers or heavy-duty freezer bags. For convenience, portion it into individual servings or family-sized batches. Properly stored, your Pozole will keep beautifully in the freezer for up to 4 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator, then reheat gently on the stovetop over medium heat until warmed through, or in the microwave. You might want to add a splash of extra broth if it’s too thick.
Make Ahead the Salsa Verde: The vibrant salsa verde is the flavor backbone of this Pozole, and it can be prepared well in advance! You can follow the roasting and blending steps (steps 1 and 2 in the instructions) and store the finished salsa verde in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze it in ice cube trays or small containers for up to 3 months. Having this flavorful base ready means you can whip up a fresh pot of Instant Pot Pozole in even less time. It’s also an excellent idea to make a double batch of the salsa verde – use half for your current Pozole and freeze the other half for a future quick and easy meal.
Choosing the Best Meat for Your Pozole
While this recipe specifically calls for pork, which we find utterly delicious in Pozole, the beauty of this dish lies in its adaptability. You can easily substitute chicken if that’s your preference, following nearly the exact same cooking instructions.
For a rich and succulent pork Pozole, we highly recommend using pork shoulder, also known as pork butt or Boston butt. This cut is perfect for pressure cooking because it has a good amount of fat and connective tissue that breaks down during the cooking process, resulting in incredibly tender, fall-apart meat. You can buy a whole pork shoulder and cut it into approximately 2-inch chunks, which allows it to cook evenly and absorb all the wonderful flavors of the broth and salsa verde.
Another excellent option, especially if you find it on sale, is country-style ribs. Despite their name, these are boneless cuts from the blade end of the loin or shoulder, offering a similar texture and fat content to pork shoulder. They also work wonderfully in the Instant Pot, shredding beautifully after cooking.
Sometimes, grocery stores will sell pre-cut pork shoulder labeled as “carnitas” cubes. These are also a fantastic choice, as they are already portioned for easy cooking. The goal is simply to have pork cut into manageable, roughly 2-inch pieces so that it can become tender and delicious in the Instant Pot, soaking up all the savory, spicy, and tangy notes of the Pozole broth.
If you opt for chicken, boneless, skinless chicken thighs are an excellent choice as they remain moist and flavorful. Chicken breast can also be used but may dry out slightly more if overcooked; consider reducing the pressure cooking time by a few minutes if using breast meat. Ensure chicken is cut into similar 2-inch pieces for even cooking.
Customizing the Spice Level in Your Pozole
The wonderful thing about homemade Pozole Verde is that you have complete control over its spice level. Whether you prefer a mild, family-friendly soup or a fiery kick, you can easily adjust the heat to your liking.
Our recipe traditionally calls for two jalapeño peppers. Jalapeños are where most of the heat in this Pozole Verde comes from, as poblano peppers are generally quite mild and contribute more to flavor than spice. To make your Pozole milder, simply remove the seeds and the white membrane (pith) from the jalapeños before roasting them. These parts contain capsaicin, the compound responsible for chili pepper heat. If you want an even milder version, you can reduce the number of jalapeños to just one, ensuring it’s thoroughly seeded.
Conversely, if you’re a fan of heat and want to crank up the spice, here are a few suggestions:
- Leave the Seeds In: For a moderate increase in heat, keep some or all of the seeds and membranes in one or both jalapeños.
- Add More Jalapeños: Increase the quantity of jalapeños from two to three, keeping the seeds in for a noticeable kick.
- Introduce Hotter Peppers: For serious heat seekers, consider adding a serrano pepper or two (seeded or unseeded, depending on your tolerance) to the roasting vegetables. Serranos are significantly hotter than jalapeños.
- Pinch of Cayenne: A small pinch of ground cayenne pepper added with the broth can provide an instant boost of heat. Add a little at a time until you reach your desired spice level.
- Spicy Garnishes: Even if you keep the soup mild, you can add heat with toppings! Sliced fresh jalapeños or serranos, a sprinkle of chili flakes, or a dollop of your favorite hot sauce can be added to individual bowls.
Remember that the overall flavor profile of Pozole is robust and savory, so even without intense heat, it remains a incredibly satisfying dish.
The Best Toppings and Sides for Pozole
Pozole isn’t truly complete without an array of fresh, crunchy, and zesty garnishes. Think of it as a choose-your-own-adventure for your taste buds! The toppings not only add texture and flavor but also provide a beautiful visual appeal to your bowl. You can essentially garnish your pork Pozole with any of your favorite taco or Mexican soup toppings. Here are some of our top picks:
- Sliced Radishes: These add a refreshing crunch and a slightly peppery bite that cuts through the richness of the soup.
- Crumbled Cojita or Shredded Cheese: A sprinkle of salty, crumbly Cojita cheese or a meltable Mexican blend adds a creamy, savory element.
- Fresh Cilantro: An extra scattering of fresh cilantro brightens the flavors and enhances the herbaceous notes of the salsa verde.
- Diced or Sliced Avocado: Creamy avocado provides a rich, smooth contrast to the hearty soup, and helps temper any spice.
- Crispy Tortilla Strips or Chips: For an irresistible crunch and added texture.
- Shredded Cabbage: A generous handful of thinly shredded green cabbage adds a fresh, crisp texture and lightens the meal.
- Diced Tomatoes: Fresh, juicy diced tomatoes add a burst of acidity and color.
- Sliced Jalapeño: For those who love extra heat, a few thin slices of fresh jalapeño deliver a spicy kick.
- Lime Wedges: A squeeze of fresh lime juice at the end is non-negotiable! It brightens all the flavors and adds a vital tanginess.
You can easily load your bowl of Pozole with enough vegetables and garnishes to make it a truly filling and complete meal on its own. However, if you’re looking to serve it with a side, here are a couple of fantastic options:
- Homemade Flour Tortillas: Warm, soft flour tortillas are perfect for scooping up every last bit of that delicious broth.
- Cornbread: A slice of fluffy cornbread offers a comforting, slightly sweet counterpoint to the savory and tangy soup.
Don’t be shy about offering a variety of toppings, letting everyone create their perfect bowl of Pozole!
More Delicious & Easy Dinner Recipes
- Chicken Bacon Ranch Wrap
- Orange Glazed Chicken
- Creamy Chicken Tortellini Soup
- Crock Pot Chili
- Instant Pot White Chicken Chili
- Salisbury Steak
- Sun-Dried Tomato Pasta
- Clam Chowder
Instant Pot Pozole
Video
Ingredients
- 1 1/2 pounds pork shoulder, cut into 2 inch cubes
- 8 cups chicken broth, (low sodium)
- 1 Tablespoons olive oil
- 2 poblano peppers
- 1 pound tomatillos, husks removed
- 2 jalapenos, (seeded if you like mild)
- salt and pepper to taste
- 1 bunch cilantro
- 1 Tablespoon dried oregano
- 2 25 oz can hominy, drained
Instructions
- Preheat oven to 425º F.
- Toss poblano peppers, jalapeno peppers, and tomatillos with olive oil and season with salt and pepper. Place in a hot oven and roast for about 25 minutes until they start to char.
- Remove from the oven and cut off the stem and remove the seeds from the peppers. Pour the peppers and tomatillos into a blender or food processor. Add cilantro and oregano and process until mixture is smooth.
- To the pot Instant Pot add all of the ingredients, close the lid and make sure the vent is closed. Cook under high pressure for 45 minutes.
- Let the pressure cooker naturally release for 15 minutes before using the quick release to unlock it.
- Shred the pork and add back to the soup. Stir everything until it is evenly distributed.
- Serve with your desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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