Pressure Cooker Green Pork Pozole

Stovetop Pressure Cookers:

  • Do step 1 as written, then do step 2 on the stovetop, over medium heat.
  • Secure the lid on the pressure cooker, bring 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.
  • Prep time: 5 minutes
  • Cook time: 1 hour, 5 minutes
  • Yield: 6 servings (about 2 quarts)


  • 1 small yellow onion, sliced into wedges
  • 2 garlic cloves, peeled
  • 2 jalapeños, seeded
  • 1 pound tomatillos, husked and cut into quarters
  • 1/2 bunch (1 to 1 1/2 ounces) cilantro, bottom 4 inches of stems trimmed and discarded
  • 1/4 cup pepitas or shelled pumpkin seeds, toasted (can also use roasted pepitas)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 2 1/2 cups chicken or vegetable broth, divided
  • 2 tablespoons olive oil
  • 1 (25 to 30-ounce) can hominy, drained
  • 1 1/2 pounds pork stew meat or boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces

For serving:

  • 3 cups shredded green cabbage
  • 1 bunch radishes, sliced
  • 2 limes, cut into wedges
  • Crushed red pepper flakes

Special equipment:

  • 6-quart electric pressure cooker, such as an Instant Pot


1 Puree the veggies: In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt. Add 1/2 cup of the broth and blend until smooth, about 30 seconds.

Pork Pozole in the Pressure Cooker combine the ingredients Pork Pozole in the Pressure Cooker puree the ingredients

2 Sauté the veggie blend: Heat the oil in the pressure cooker on its Sauté setting for 2 minutes. Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.

3 Pressure cook the pozole: Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your 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.)

Easy Pork Posole add the pork Pork Pozole in the Instant Pot pressure cook the hominy

4 Prep the toppings: If you haven’t yet prepared your toppings, go ahead and shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.

Easy Pork Posole prep the toppings

5 Release the pressure naturally for 15 minutes: 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.

Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off. Taste for seasoning, adding more salt if needed.

Pork Posole Recipe vent the pressure cooker  Pork Pozole in the Pressure Cooker skim the fat

6 Serve the pozole: Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes. Serve with lime wedges and red pepper flakes on the side.

Pork Pozole in the Instant Pot top and serve the pozole

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  • Ed

    Sounds delicious. Any idea how to sub in dried pozole. I understand it would require an overnite soak. My question involves the amount. I have a 1# bag of dried pozole from Rancho Gordo. My guess would be about 0.5# would work. Thoughts?

    • Coco Morante

      Hi Ed,

      Yes, 1/2 pound of dried pozole (a.k.a. hominy) would be equivalent to a 30-ounce can. You’re right, it definitely needs to soak before cooking. You could cook the hominy first in some salted water (it’ll take about 45 minutes under pressure, with a natural pressure release), then prepare the recipe as written. Or if you want to try adding the soaked hominy to the pozole before cooking, you’ll need to increase the cooking time to 45 minutes, allow for a full natural pressure release, and add some more broth (just shooting from the hip here, but another cup or two, I’d think!). I’m unsure how that would affect the texture of the other ingredients — the pork might be overcooked. I hope that helps!

  • Claire

    I’d like to make this, but I don’t have a pressure cooker. How would you modify the recipe?

    • Coco Morante

      Hi Claire,

      You can make this recipe in a pot on the stove, for sure. It will need to simmer for longer, and since much more liquid evaporates when using a regular pot/dutch oven as opposed to a pressure cooker, you’ll need to add more broth or water to the recipe. I’d try increasing the broth to 4 cups and simmering the pozole, covered, for an hour to an hour and a half, adding a splash of liquid if it gets too low.