From the tender shredded pork to the vibrant broth and tasty toppings like Cholula® Salsa Verde and crema, easy Instant Pot® pork pozole verde makes a tasty meal or appetizer from start to finish.
15 min
PREP TIME
3 hr
COOK TIME
14
INGREDIENTS
Servings: 10
INGREDIENTS
-
1 1/2
boneless
pork shoulder, cut into 1-inch cubes
![substitution]( "substitution")
Substitutions available
- pork tenderloin
- 1 package Cholula® Original Recipe Mix
- 2 tablespoons vegetable oil, divided
- 2 1/2 cups chicken stock
- 1 McCormick® Bay Leaf
- 2 cans (7 ounces each) green chiles, drained
- 1 cup Cholula® Salsa Verde
- 2 cans (15 ounces each) white hominy, drained and rinsed
- Optional Toppings
- Shredded green cabbage
- Chopped fresh cilantro
- Thinly sliced radishes
- Chopped avocado
- Lime wedges
- Crema
KEY PRODUCTS
INSTRUCTIONS
- 1 Place pork in large bowl. Sprinkle Original Taco Seasoning, tossing to coat evenly on all sides. Heat oil in Instant Pot on Sauté function. Working in batches as needed, add seasoned pork and sear on all sides. Stir in stock, bay leaf and green chiles. Close lid. Set valve to Seal. Set to cook on HIGH PRESSURE (MANUAL) 15 minutes.
- 2 Allow pressure to release naturally for 10 minutes. Quick release any remaining pressure. Remove lid once pressure inside pot is completely released. Skim fat from surface and discard. Shred pork into large pieces.
- 3 Stir in Salsa Verde and hominy. Replace lid and set valve to Seal. Set to cook on LOW PRESSURE 10 minutes longer, quick releasing pressure when cooking is complete. Remove bay leaf. Ladle pozole into serving bowls. Top with shredded cabbage, fresh cilantro, sliced radishes, chopped avocado and lime wedges, if desired. Drizzle with crema.
