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, minus the carbs.
Looking for more keto Mexican inspired ideas? Give this Keto Albondigas (Meatball) Soup or Keto Green Chile Chicken Enchiladas a try.
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MORE KETO SOUP RECIPES
Keto Herbed Chicken and Dumplings | Keto Cream of Mushroom Soup
Oh, my stars y’all!
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!
INGREDIENTS NEED TO MAKE KETO PORK POZOLE VERDE
You will need:
- 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)
HOW TO MAKE KETO PORK POZOLE VERDE
STEP 1
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.
STEP 2
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.
STEP 3
Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
STEP 4
Place the lid on the Instant Pot, making sure the vent is set to close, and set it to 35 minutes.
When the time is up allow it to natural release pressure for 10 minutes, then quick release any remaining pressure.
STEP 5
When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.
FAQS ABOUT KETO PORK POZOLE VERDE
Can I make this with chicken? 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.
How do I save the leftovers? Store in an airtight container in the refrigerator for 3 to 5 days.
Can I freeze Keto Pork Pozole Verde? 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.
Last thoughts about Keto Pork Pozole Verde
This soup is true comfort food for me.
From the south of the border flavors that remind me of my childhood, to the tender chunks of pork that are so easy to achieve when you pressure, or slow cook, I crave this soup all of the time!
Even now, 15 years after leaving So Cal, one bowl of this takes me right back to so many happy memories.
This is also one of those soups that you can tinker with and make your own. So many different veggies would work with it. Feel free to change it up any way you think your family would love!
And don’t forget this soup freezes perfectly so, even if it’s not a “soup” kinda day, make a batch and freeze it so you can grab it and go when the craving hits you!
MORE DELICIOUS KETO MEXICAN INSPIRED RECIPES
Keto Chicken Enchilada Bowl
Keto Pork Pozole Verde (Slow Cooker and Instant Pot)
Yield: 8 servings
Prep time: 15 MinCook time: 45 Mininactive time: 10 MinTotal time: 1 H & 10 M
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, minus the carbs.
Ingredients
- 3-pound pork shoulder roast
- 1 large head of cauliflower
- 2 tablespoons Organic cumin
- 1 tablespoon Organic Mexican oregano
- 1 tablespoon Organic onion powder
- 2 teaspoons Pink sea salt
- 1 teaspoon Fresh cracked black pepper
- 4 cloves garlic, minced
- 6 cups chicken bone broth (homemade or storebought)
- 1 cup Medium roasted salsa verde
- 2 limes, sliced
- Thinly sliced radishes (optional)
- Fresh cilantro leaves (optional)
- Thinly sliced green cabbage (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 close, and set it to 35 minutes.
- When the time is up allow it to natural release pressure for 10 minutes, then quick release any 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.
Calories
582.72
Fat (grams)
37.48
Sat. Fat (grams)
13.50
Carbs (grams)
11.16
Fiber (grams)
4.21
Net carbs
6.94
Sugar (grams)
4.27
Protein (grams)
49.64
Sodium (milligrams)
1209.96
Cholesterol (grams)
154.96
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.
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