Best 3 Instant Pot Vegetarian Pozole Verde Recipes

Pozole verde is a traditional Mexican soup or stew made with hominy, a type of corn kernel that has been treated with alkali and cooked. The soup is typically made with a green sauce made from tomatillos, green chiles, and cilantro, and it is often served with shredded chicken or pork. However, this article offers a delicious vegetarian version of pozole verde, made with a variety of vegetables and a flavorful green sauce. This recipe is perfect for those who are looking for a hearty and flavorful vegetarian meal. The article also includes a recipe for a traditional red pozole, made with a red sauce made from dried chiles, and a recipe for a white pozole, made with a white sauce made from hominy and garlic. All of these recipes are easy to follow and make a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® VEGETARIAN POZOLE

Instant Pot® Vegetarian Pozole image

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.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h

Yield 6

Number Of Ingredients 12

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

Steps:

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.
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 : Calories 350.2 calories, Carbohydrate 52.6 g, Cholesterol 17 mg, Fat 11.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 3.9 g, Sodium 1057.4 mg, Sugar 3.5 g

VEGETARIAN POZOLE VERDE (HOMINY SOUP)

Vegetarian Pozole Verde (Hominy Soup) image

This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.

Provided by Grace Preya.

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h6m

Yield 8

Number Of Ingredients 13

Ingredients

½ pound dried pinto beans
½ cup vegetable oil, divided
8 ounces raw shelled pumpkin seeds
1 pound tomatillos - husked, cored, chopped
10 serrano peppers, chopped
1 bunch arugula leaves, chopped
10 leaves fresh spinach, chopped
10 leaves Boston lettuce, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro leaves
2 quarts vegetable stock, or more as needed
2 (29 ounce) cans white hominy, drained and rinsed
salt and ground black pepper to taste

Steps:

Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g

INSTANT POT® CHICKEN POSOLE VERDE

Instant Pot® Chicken Posole Verde image

You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound tomatillos, husked and chopped
1 large poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 small bunch fresh cilantro, stems removed
1 lime, juiced
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 small onion, chopped
2 teaspoons Mexican oregano
1 teaspoon ground cumin
3 (15.5 ounce) cans white hominy, drained
3 cups chicken broth

Steps:

Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 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. Ladle posole into bowls.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37.2 g, Cholesterol 66.9 mg, Fat 15.8 g, Fiber 6.5 g, Protein 22.9 g, SaturatedFat 3.4 g, Sodium 996.7 mg, Sugar 6.5 g

Tips:

For a smoky flavor, toast the tomatillos, onions, and garlic in a skillet before blending.
If you don't have hominy, you can use canned or frozen corn kernels.
To make the pozole verde ahead of time, cook it according to the recipe and then let it cool completely. Store the pozole verde in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the pozole verde, reheat it over medium heat until warmed through.
Garnish the pozole verde with your favorite toppings, such as shredded cabbage, diced avocado, crumbled queso fresco, and chopped cilantro.

Conclusion:

This Instant Pot Vegetarian Pozole Verde is a delicious and easy-to-make Mexican soup that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with the whole family. So next time you're looking for a quick and easy vegetarian soup recipe, give this Instant Pot Vegetarian Pozole Verde a try. You won't be disappointed!