Pozole used to take me hours to make and something I could only do on the weekends when time allowed. Red pozole is traditionally made with pork but I've never loved it, so I came up with a vegetarian version and in my Instant Pot® so that I could have it any day of the week. Don't forget the toppings! I suggest cubed avocado, sliced radish, shredded cabbage, and lime wedges.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.

  • Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.

Nutrition Facts

350.2 calories; protein 11.1g 22% DV; carbohydrates 52.6g 17% DV; fat 11.1g 17% DV; cholesterol 17mg 6% DV; sodium 1057.4mg 42% DV. Full Nutrition


Rating: 5 stars
We love this!!! I am a vegetarian so was so happy to find this as it is one of my favorite soups. Only added 2 chilies and it was the perfect amount of heat for us. Served with tortillas, avocado some cabbage and lime made this 3 days ago and There were no leftovers and I am making it again tonight!! Thank you so much for sharing this! Read More