Quick & Easy Vegetarian Pozole Verde Recipe (Instant Pot)

Ingredients

• 1 pound tomatillos, husked and quartered
• 0.5 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

Instructions

1. Combine tomatillos, cilantro, fresh lime juice, and salt in a blender. Blend until you have a smooth sauce. Set the mixture aside.
2. Turn on your multi-functional pressure cooker (such as an Instant Pot®) and select the 'Saute' function. Add olive oil, chopped onion, poblano pepper, and jalapeno pepper to the pot. Cook for approximately 4 minutes, stirring occasionally. Then, add minced garlic, ground cumin, and dried oregano; cook for an additional minute. Press 'Cancel' to stop the saute function.
3. Pour the prepared tomatillo sauce into the Instant Pot. Add canned hominy, canned pinto beans, and vegetable broth. Stir well to ensure all ingredients are combined. Close the lid securely and lock it into place. Select the 'high pressure' setting according to the manufacturer's instructions; set the timer for 20 minutes. Allow approximately 20 minutes for the pressure to build inside the pot.
4. Carefully release the pressure using the quick-release method as described in your Instant Pot's instructions, this should take about 5 minutes. Once the pressure is fully released, ladle the pozole verde into bowls and garnish with your favorite toppings.

Nutrition

• Calories: 304 kcal
• Fat Content: 5 g
• Fiber Content: 13 g
• Sugar Content: 9 g
• Sodium Content: 1362 mg
• Protein Content: 11 g
• Carbohydrate Content: 54 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g