Ingredients
🥗 Meal Prep Friendly — one cook, ~8 servings
Everything you love about pozole — the deep chile broth, the shredded meat, the crunchy toppings — with cabbage standing in for the hominy. Low-carb and genuinely filling.
Instructions:
- Load the pot. Meat in, Pozole Bomb on top, 6 cups water over everything.
- Pressure cook. Valve to Sealing, HIGH pressure for 1 hour 20 minutes, hands-off.
- Natural release at least 15 minutes, then vent and open.
- Shred the meat right in the broth with two forks.
- Cabbage instead of hominy. Hit Sauté, stir the cabbage ribbons into the hot broth, and cook 3–4 minutes — just until tender with a little bite left. It soaks up the chile broth the way hominy would, minus the carbs.
- Cool and portion into 5 deep containers after 15–20 minutes (fridge within 2 hours).
- Top fresh when you eat: raw cabbage, radish, and a hard squeeze of lime — the contrast of crunchy-raw over the rich broth is the whole point.
Meal-prep portioning:
~8 servings per cook. Doubling the vegetables where the hominy used to be keeps the bowls big without the carbs.
Slow-cooker path: same meat + bomb + 6 cups water, 6–8 hours; cabbage stirred in at the end.
Meal-prep storage (general USDA guidance): refrigerate cooked portions up to 3–4 days; freeze anything beyond that.
Reheating: microwave a container 2–3 minutes, stirring halfway, with a splash of water to loosen the sauce — or rewarm in a skillet over medium heat until steaming hot throughout.
High-protein, lower-carb by design — the bomb is the flavor; your macros come from the lean protein and sides you choose. (Qualitative only — per-serving nutrition varies with your meat and portions.)
One bomb, one cook, a week of real food. Get your bombs →
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