Instant Pot® Vegetarian Pozole Verde
Ingredients
- 1 pound tomatillos, husked and quartered
- ½ cup stemmed and chopped fresh cilantro leaves
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1 large white onion, chopped
- 1 small poblano pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 (15.5 ounce) cans white hominy, drained and rinsed
- 2 (15.5 ounce) cans pinto beans, drained and rinsed
- 3 cups vegetable broth
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Instructions
- Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
- Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. 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. Ladle into bowls and garnish as desired.
Source
Original recipe: View Original