Soups, Stews and Chili Recipe ⇒ Instant Pot® Vegetarian Pozole Verde

Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage.

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

Cooking Directions

1. Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
2. 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.
3. 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.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.

Nutrition Facts

• calories303.8
• carbohydrateContent54.4 g
• fatContent5.3 g
• fiberContent13.3 g
• proteinContent11.2 g
• saturatedFatContent0.8 g
• sodiumContent1362.4 mg
• sugarContent8.8 g