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Keto green chile pork pozole verde in a white bowl on a wooden table.

Keto Pork Pozole Verde (Slow Cooker And Instant Pot)

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.
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Inactive 10 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 233 kcal

Ingredients
  

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

Calories: 233kcalCarbohydrates: 10gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 965mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 222IUVitamin C: 58mgCalcium: 71mgIron: 3mg
Keyword easy, easy recipes, gluten-free, Instant Pot, Keto, keto recipes, Low Carb, mexican, One Pot, pork, slow cooker, soup
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