This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
This Keto Pork Pozole Verde is a low carb version of the traditional Mexican soup and gives you all of those delicious south-of-the-border flavors you love. The recipe included an Instant Por and Slow Cooker version.
Join my newsletter and never miss a recipe!
I have been so excited to share this recipe for Keto Pork Pozole Verde with you! It is a low carb version of the traditional pozole that my family loves and is uber-popular on the blog.
I used to only make it in the slow cooker but had several requests for an Instant Pot version, which I was happy to oblige because I totally ? my Instant Pot. If I could make everything in it I think I would!
Growing up in So Cal, pozole was something we ate quite often. It became a routine for Sunday.
Back in the day though it was the traditional red chicken version.
Since then I have kinda become obsessed with green chile so I had to make it a verde instead. I have also fallen in love with pork, so I figured what the heck, let's do pork!
If you prefer chicken you could, by all means, make this with chicken, or even beef!
Jump to:
🥘Keto Pork Pozole Verde Ingredients
Although it looks like there are a lot of ingredients there is nothing crazy or super expensive here. You can always use non-organic ingredients if you prefer. I just like using organic whenever I can.
- Pork shoulder roast
- Cauliflower
- Organic cumin
- Organic Mexican oregano
- Organic onion powder
- Pink sea salt
- Fresh cracked black pepper
- Garlic
- Chicken bone broth (homemade or storebought)
- Medium roasted salsa verde
- Limes
- Radishes (optional)
- Fresh cilantro leaves (optional)
- Green cabbage (optional)
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Pork Pozole Verde Instructions
This is a basic breakdown of the steps involved in making Keto Pork Pozole Verde. You will find the full directions in the recipe card at the bottom of the post.
Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the Instant Pot.
Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and chopped cauliflower.
Place the lid on the Instant Pot, making sure the vent is set to close, and set it to cook for 35 minutes. When the time is up allow it to naturally release pressure for 10 minutes, then do a quick release of any remaining pressure.
When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.
📖Substitutions
Feel free to change this recipe up as you want/need. It is delicious so many different ways!
- Meat - instead of pork you can use chicken thighs or beef chuck cut into cubes.
- Vegetables - I used cauliflower to mimic the hominy that is in traditional pozole. I adore hominy and really wanted that visual to trick myself into that I am actually eating it. You can use whatever low carb veggies you prefer here. Cubed turnip would be a good substitute for a nice hearty soup.
- Salsa - I haven't been able to find the store-bought roasted salsa verde I usually use to make this but you can use whatever salsa you enjoy. Prefer red salsa? Go for it!
🍽Equipment
Other than a good sharp chef's knife, the only special equipment needed for this recipe is a 6-quart Instant Pot or a Slow Cooker.
Storage
Store the leftover Keto Pork Pozole Verde in an airtight container in the refrigerator for up to 5 days.
You can also freeze it for up to 3 months.
💭Top tip
When cubing the meat you want to include the marbled meat for tenderness and flavor but make sure to discard any large chunks of fat.
FAQ about Keto Pork Pozole Verde
Yes, I mentioned it briefly above but you could definitely make this with chicken or beef. If you sub chicken I would use chicken thighs, for beef use chuck roast.
Store the leftover Keto Pork Pozole Verde in an airtight container in the refrigerator for up to 5 days.
You sure can! This is one of my favorite meal prep recipes because it is so easy to make. I freeze it in these microwave and dishwasher-safe containers and use these easy-to-remove labels.
Pairing
These are my favorite dishes to serve with Keto Pork Pozole Verde:
If you are looking for a soup and salad combo you could try this Low Carb Mexican Street Corn Salad or this Mexican Wedge Salad.
Looking for something in the "bread" category? Give these Keto Tortillas or this Keto Jalapeno Cornbread a try.
Of this Keto Pork Pozole Verde is more of a side dish or starter you could pair it with this Keto Enchilada Meatball Skillet or this Bacon Wrapped Jalapeno Popper Chicken
Keto Pork Pozole Verde (Slow Cooker And Instant Pot)
Ingredients
- 3 lb pork shoulder roast
- 1 large head of cauliflower
- 2 tbsp ground cumin
- 1 tbsp Mexican oregano
- 1 tbsp organic onion powder
- 2 tsp pink salt
- 1 tsp cracked black pepper
- 4 cloves garlic minced
- 6 cups chicken bone broth
- 1 cup salsa verde (I use medium)
- 2 limes cut into wedges
- radishes thinly sliced (optional)
- fresh cilantro leaves chopped (optional)
- green cabbage thinly sliced (optional)
Instructions
For the Instant Pot
- Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the Instant Pot.
- Remove the green leaves from the cauliflower. Cut the cauliflower head into "steaks". Chop the steaks into bite-sized pieces. About the size of a large bean, or the size that hominy would be in traditional pozole.
- Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
- Place the lid on the Instant Pot, making sure the vent is set to seal, and set it to 35 minutes.
- When the time is up allow it to naturally release pressure for 10 minutes, then do a quick release of the remaining pressure.
- When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.
For the Slow Cooker
- Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the slow cooker.
- Remove the green leaves from the cauliflower. Cut the cauliflower head into "steaks". Chop the steaks into bite-sized pieces. About the size of a large bean, or the size that hominy would be in traditional pozole.
- Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
- Place the lid on the slow cooker and set it to low for 8 hours (If you prefer firmer cauliflower you can wait and add the cauliflower during the last 3 or 4 hours).
- When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Mel
Your directions mention onion powder but there is no onion powder in the ingredients list. I’m adding a tsp to mine but thought you might want to know!
bobbiskozykitchen
I am so sorry, it should say 1 tbsp! I will fix that!