Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 lb boneless pork shoulder or loin 1/2-inch cubes; sub: chicken thighs, turkey thigh, or soy chorizo crumbles
- 1 tbsp avocado oil sub: bacon drippings, ghee, or olive oil
- 1/2 medium onion diced; sub: 2 shallots or 1/2 cup diced leeks
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1 cup salsa verde tomatillo-based; sub: 3/4 cup diced canned tomatillos + 1 Tbsp jalapeño
- 3 cups chicken or pork bone broth sub: vegetable broth with 1/2 tsp chicken bouillon
- 2 cups cauliflower rice fresh or frozen; sub: diced zucchini or shirataki rice
- 1 tsp ground cumin sub: smoked paprika
- 1 tsp dried oregano Mexican if available; sub: Italian oregano or 1/2 tsp epazote
- Sea salt & black pepper to taste
- 1 tbsp fresh lime juice 1/2 lime; sub: splash of apple-cider vinegar
- Optional toppings: sliced radish shredded cabbage, diced avocado, cilantro leaves
Instructions
- Sauté the aromatics: Set Instant Pot to Sauté. Add avocado oil, pork cubes, onion, and garlic. Season with salt, pepper, cumin, and oregano. Cook 3–4 minutes until pork is lightly browned.
- Build the broth: Pour in salsa verde and broth, scraping up any browned bits.
- Pressure-cook: Lock the lid. Cook on High Pressure for 10 minutes. Quick-release when the timer beeps.
- Add the “hominy”: Switch back to Sauté. Stir in cauliflower rice and lime juice. Simmer 2-3 minutes until just tender.
- Garnish & serve: Ladle into warm bowls. Let each eater top with radish, cabbage, avocado, and cilantro.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 18g | Fat: 14g | Fiber: 3g
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