Pressure Cooker Green Pork Pozole Recipe

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April Modified: May 31, 2021

How To Make Pressure Cooker Green Pork Pozole

Cooked in a pressure cooker, this Green Pork Pozole results in a savory and delectable bowl filled with hominy, peppers, and pumpkin seeds in chicken broth.

Preparation: 5 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 10 minutes



  • 1small yellow onion,sliced into wedges
  • 2clovesgarlic,peeled
  • 2jalapeños,seeded
  • 1lbtomatillos,husked, cut into quarters
  • ½bunchcilantro,(1 to 1½ oz) bottom 4-inches of stems trimmed, discarded
  • ¼cuppepitas,or shelled pumpkin seeds, toasted, or roasted pepitas
  • 1tspdried oregano
  • 1tspcoriander,ground
  • ½tspcumin,ground
  • ¾tspsalt
  • cupschicken,or vegetable broth, divided
  • 2tbspolive oil
  • 30ozhominy,(1 can) drained
  • lbspork stew meat,or boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces

For Serving:

  • 3cupsgreen cabbage,shredded
  • 1bunchradishes,sliced
  • 2limes,cut into wedges
  • red pepper flakes,crushed


  1. In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt.

  2. Add ½ cup of the broth and blend for about 30 seconds until smooth.

  3. Heat the oil in the pressure cooker on its Sauté setting for 2 minutes.

  4. Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.

  5. Stir in the hominy, pork, and remaining 2 cups of broth.

  6. Secure the lid in its sealed position.

  7. Cancel the Sauté program, then select the pressure cooker’s Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)

  8. Shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.

  9. When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam.

  10. Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off.

  11. Taste for seasoning, and add more salt if needed.

  12. Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes.

  13. Serve with lime wedges and red pepper flakes on the side.

Recipe Notes

For Stovetop Pressure Cookers: Do step 1 as written, then saute the veggie blend on the stovetop over medium heat. Secure the lid on the pressure cooker, bring it up to high pressure, then turn down the heat and let the pozole cook for 25 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 15 minutes before performing a quick pressure release. Serve the pozole with toppings.


  • Calories: 500.20kcal
  • Fat: 23.65g
  • Saturated Fat: 6.18g
  • Trans Fat: 0.34g
  • Monounsaturated Fat: 11.18g
  • Polyunsaturated Fat: 4.77g
  • Carbohydrates: 33.16g
  • Fiber: 8.02g
  • Sugar: 8.54g
  • Protein: 41.09g
  • Cholesterol: 115.19mg
  • Sodium: 930.36mg
  • Calcium: 87.20mg
  • Potassium: 996.22mg
  • Iron: 5.49mg
  • Vitamin A: 47.45µg
  • Vitamin C: 43.32mg
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