Instant Pot Vegetarian Pozole
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 4 dried guajillo chiles, stemmed
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 4 cups vegetable broth
- 2 (15.5 ounce) cans pinto beans, rinsed and drained
- 2 (15.5 ounce) cans golden hominy, rinsed and drained
- 1 (10 ounce) can red enchilada sauce (such as Las Palmas®)
- ½ cup chopped cilantro
- 2 tablespoons lime juice
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot. Cook and stir onion and guajillo chiles in hot oil for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Sauté 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 the timer for 20 minutes. Allow 20 minutes for the 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 guajillo chiles. Stir in cilantro and lime juice.
Source
Original recipe: View Original