Rating: 5 stars
Ratings
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  • 1 star values: 0

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.

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Recipe Summary test

prep:
10 mins
cook:
45 mins
additional:
5 mins
total:
60 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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.

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  • 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 calories; protein 11.1g; carbohydrates 52.6g; fat 11.1g; cholesterol 17mg; sodium 1057.4mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
08/24/2020
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