This healthy Pozole Verde is so flavorful and comforting, it’s the perfect fall/winter dinner! It cooks in the Instant Pot or the Crock Pot and it includes 21 Day Fix counts and WW Freestyle Points!
Hey guys! How have you been doing this year so far? Keeping on track? Falling off the wagon? If you feel like you haven’t been doing as well as you’d like eating wise, I hope you keep on coming back here for new tasty recipes (like this one)! I also have this huge, awesome list of healthy recipes that are perfect for meal planning (and prepping!) from to get you back on track (or keep you on it)! You’ve got this.
In a bit of a change from the usual (as of late, anyway), I’ve actually been kind of killing it this week, you guys. I’ve gotten all of my workouts in, drank most of my water and eaten 100% on plan (which is the 21 Day Fix, if you’re new here), including SO many tasty things that I just can’t wait to share with you, including this crazy delicious Healthy Pozole Verde. Of course, as I write this, it’s Saturday morning, and the freakin’ weekend is upon me, so I’m going to do my best to stay strong!
Anyway, let’s chat about this crazy-delicious recipe for a moment.
What is pozole? / What is posole?
Pozole (or Posole, there’s apparently much debate about it’s spelling) is a tasty pork and hominy stew from Mexico. There are many ways to make it, and though this version isn’t super traditional, it’s easy and delicious, and a favorite at our house! I LOVE salsa verde and any time I can use it in a recipe it’s a million thumbs up from me. Normally this stew is made with a fattier piece of pork, but I’ve lightened it up with some tenderloin and it’s still just so so good.
Let’s Talk About Salsa Verde.
If you normally buy store-bought salsa verde, I implore you to try your hand at making my super easy homemade roasted salsa verde. It’s SO crazy-delicious you guys, and all you really have to do is throw a couple of ingredients on a sheet pan to broil and then put them in a food processor with a couple other ingredients. It’s so worth the teeny tiny bit of extra work, and you can do it while your stew is cooking away. Be like Nike and just do it.
However, if you really want to skip that step, I’d look for a store-bought salsa verde that refrigerated with the other fresh salsas. Those tend to have the best ingredients and often less salt than the jarred variety.
Is this Healthy Pozole Verde Kid Friendly?
Yes! My kids actually eat this and they’re the PICKIEST. Most pozole verde recipes have you put a certain amount of salsa verde into the pot, but I left it out for each person to put into their own bowls so that kiddos would eat it since the salsa can be pretty spicy. I think that makes it such a great family meal because it can be customized to each person’s spice level.
Ok, well in an effort to not chat your ear off (and to get this post to you asap!) I’m signing off! I really hope you try and love this one as much as we do!
Just FYI – this recipe has only been tested in the Instant Pot 6 quart duo (which you can check out here! <- affiliate link) and the 3 quart duo (here’s my affiliate link for that!) – If you have an 8 qt, you may need to add more liquid or double the recipe.
If you make this Healthy Pozole Verde recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! I love watching your IG stories! It makes me ridiculously happy to see what you guys are making 🙂
Healthy Pozole Verde {Instant Pot | Slow Cooker}
Ingredients
- 1 1/2 lb pork tenderloin, trimmed and cut into bite-sized pieces (about 1/2")
- salt and pepper for seasoning
- 1 Tbs chili powder
- 3-4 cloves of garlic, minced
- 1 cup chopped white onion
- 2 cups green bell pepper, chopped
- 3/4 cup low-sodium chicken broth
- 2 tsp oregano
- 1 (15 oz) can of hominy (white or golden), rinsed and drained
- 2 Tbs cornmeal (optional - leave this out if you prefer more of a soup!)
- 1/4 -1/2 cup chopped cilantro (I like a lot!)
For serving:
- salsa verde (store bought or for tastiest results, make this one!)
- avocado (optional)
- lime wedges
Instructions
Instant Pot Instructions:
- Add the pork to the pot, season with a small amount of salt, as much black pepper as you like and chili powder and stir to cover the pork with the spices. Add the onions, peppers, garlic, broth and oregano. Cook on manual (or pressure cook) for 15 minutes with a 10 minute natural pressure release.
- Once you remove the lid, turn on saute mode and stir in the hominy, cilantro & cornmeal until thickened. Check your seasonings, then serve with avocado, salsa verde and lime wedges if you like!
Slow Cooker Instructions:
- Add the pork to your slow cooker, season with the salt, pepper and chili powder and stir to cover the pork with the spices. Add the onions, peppers, garlic, broth and oregano. Cook on high for 4 hours or low for 6 1/2 hours.
- Stir in the hominy, cilantro & cornmeal and cook on high for an additional 15 minutes or until heated through and thickened. Check your seasonings, then serve with avocado, salsa verde and lime wedges if you like!
Notes
*This fits perfectly in a 3 quart Instant Pot and can easily be doubled in a 6 quart IP or in a slow cooker
21 Day Fix Container Counts per Serving: 1 1/2 Red, 3/4 Green (if you use at least 2 Tbs of the salsa verde in your bowl, you can count this as a full green), 1 Yellow (don't forget to count the avocado as blue if you use it!)
Weight Watchers Freestyle Points: without avocado, 5 points; with 1/4 of an avocado, 6 points
Nutrition Information:
Yield: 4 Serving Size: 1 1/2 cupsAmount Per Serving: Calories: 286Total Fat: 5g
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Is it 1/2 pound pork tenderloin or one and a half ?
It’s one and a half 🙂
OMG!!! Made this today, only change I made was substituted one bell pepper for a poblano and added a sprinkle of chili flakes .Also, I charred the peppers first a bit. It is sooo delicious! A must have is the fresh squeezed lime on top and the avocado! This is going to be one of my favorites, Thank you -Thank you!!!!
Oh my goodness, I’m so happy!! And I completely agree, the lime and avocado are musts! I bet it was so good with the poblano!! I’ll have to try that some time when I’m just meal prepping it for myself 🙂
Do you think this would be good with chicken thighs instead of pork?
I do! I would probably drop the cook time to 10 minutes though.
Hi!! Do you chop the green bell pepper?
Oops, yes! Thanks for bringing that to my attention! I fixed it in the recipe card 🙂
I make a similar version of this all the time. Try topping it with red cabbage to keep you even more full/nourished with vitamins per serving. This recipe is beyond healthy if you use a lot of the salsa verde. It’s essentially freshly blended fruits and veggies :] great post.
Oh I forgot to add subbing chip peas for the hominy and adding potatoes is another great version. You really can’t go wrong, and yours looks absolutely beautiful.
Thank you!! I’ll have to try your variations, they sound great! Thanks for sharing!!
Only 3/4 cup of broth? The recipe looks very good, but that doesn’t sound like enough liquid.
Yep, that’s correct! The meat and veggies let off enough extra liquid for this recipe. I’ve made it a million times and it always works beautifully.
I don’t have cornmeal, any chance I could substitute cornstarch? Thanks!
I’m sure you can, I would start with one tablespoon first though, you may not need as much. Just be sure to mix it into a little cold water or broth first before stirring it in. 🙂
please tell me if there is something I can substitute for hominy ? I have looked all over town and can’t find it. …. although I have no idea what I am looking for. Help please and thank you I have everything else ready for the recipe.
Hi! I’ve found it with the canned vegetables and in the Mexican foods area of my grocery store. You can substitute either white beans or corn for the hominy! Hope you love it!