vegan pozole

This easy Instant Pot Pinto Beans Vegan Posole is a delicious Mexican stew that is packed full of flavor. Ready in just 30 minutes, with rich spices, crunchy veggies, and chewy hominy - this healthy soup is perfect for a quick one-pot meal.

Instant Pot Pinto Beans Vegan Posole

olive oil

red onion (finely chopped)

yellow bell peppers (diced)

oz fresh baby spinach (chopped)

garlic (minced)

cumin

chili powder

tsp ancho chili powder

coconut sugar

tsp sea salt (more

tomato paste ((4 ounces))

bay leaf

pinto beans,

hominy,

vegetable broth ((4 cups))

Turn the Instant Pot to saute on low. Add olive oil through garlic, saute 5-10 minutes.

Add the cumin, chili powder, ancho chili powder, coconut sugar and salt. Saute another 2-3 minutes.

Add tomato paste, bay leaf, pinto beans, hominy and vegetable broth. Stir to combine.

Secure lid of the instant pot. Press &quot;pressure cook&quot; and set timer to 15 minutes. Natural release.

This easy Instant Pot Pinto Beans Vegan Posole is a delicious Mexican stew that is packed full of flavor. Ready in just 30 minutes, with rich spices, crunchy veggies, and chewy hominy – this healthy soup is perfect for a quick one-pot meal.

Somewhere between a soup and stew, this Posole Verde is hearty, flavorful and full of textures! Quick and easy recipe, ready in about 35 minutes.

VEGAN POZOLE (POSOLE VERDE)

onion,

jalapeno,

garlic cloves, minced

oregano

(25 – 28 oz) hominy, drained and rinsed

pinto beans,

tomatillos

low-sodium vegetable broth, + more as needed

limes

salt pepper,

cilantro leaves

avocado

sliced radish

cabbage

limes wedges

tortilla chips flour tortillas

chili peppers

Stovetop

In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 &#8211; 30 minutes. Add lime juice and season to taste.

Instant Pot

Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.

Slow Cooker

In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 &#8211; 8 hours or HIGH for 3 &#8211; 4. Add lime juice and season to taste.

Serve

Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.

Store

Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

Delicious! I used 1 can black beans, 1 can garbonzo beans. I'm going to make it again tomorrow for lunch during the week. Great recipe. Thank you :)

I LOVE this recipe!  Posole has always been one of my most favorite soups as a non-vegetarian (I used chicken).  Once vegetarian, I was bummed because I couldn’t make it anymore....alas pinto beans!  I hadn’t thought of pinto beans and they work perfectly!  Thank you!!!!

I was feeling lazy and didn’t want to mess with the jalapeño and tomatillos.  Instead, I used a generous portion of hatch valley 505 green chile sauce and tasted amazing.  Toppings I used were green cabbage, green onion, radish, cilantro and fresh lime juice.  So good!

Just made this tonight in the slow cooker. It is delicious. My husband raved.

Thanks for coming up with this amazing recipe. I have always loved pozole but hubby went vegan, so I kinda did too. Can't give up cheese!
Anyway, this was so tasty. I made a few tweaks because I was working with what I had. Swapped the jalapeño for a poblano..... great northern beans for the pinto beans.  Toppings of avocado, cabbage and a squeeze of lime. Perfect!!

So tasty! I added hatch green chili and nopales. Topped with shredded cabbage, sliced radish, chopped cilantro and squeeze of lime.

I never leave comments but this pozole recipe is sooo good. SO much flavor! We topped it with cilantro, avocado, fresh onions, and more oregano. The only change I made was omitting the pinto beans and substituting tilapia. It turned out so well, my boyfriend started clapping haha. 

Not to mention so fast and easy to whip up and clean since it is a one pot dish. Yay!!

This was D-licious! I'm not vegan nor vegetarian but my friend is so I made this. I used heirloom dried pinto beans and dried hominy from Rancho Gordo which I think took the dish to the next level. I also used 9 tomatillos and slightly roasted them in the pan before throwing them into the instant pot. I will be sharing this one! Thank you!!!

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde. Each bite is filled with tender hominy and shredded jackfruit, making it a healthy and delicious Mexican stew!

Vegan Pozole Verde

vegetable broth (0.19)

dehydrated jackfruit,

can hominy, drained & rinsed (1.30)

garlic (0.04)

onion

epazote (0.02)

(~8-10) tomatillos (0.45)

jalapeños

pumpkin seeds (0.14)

cilantro (0.14)

garlic (0.16)

Mexican oregano (0.03)

salt, more to taste (0.01)

onions

Cilantro

Shredded lettuce or cabbage

radishes

Lime wedges

Sliced chiles

In a large stockpot, add soaked and shredded jackfruit, vegetable broth, hominy, garlic, and onion. Bring to a simmer while you prep the salsa verde.

Add tomatillos, onion, jalapeños or serranos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften and turn slightly darker, drain the water.

Add cooked vegetables to a blender along with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.

Remove garlic and onion from the large stockpot and pour in salsa verde from the blender. Add 1-2 sprigs of epazote and continue cooking for about 20 more minutes. Taste and adjust salt to your liking.

To serve, ladle soup into a bowl and garnish with diced onions, shredded lettuce or cabbage, radishes, jalapeños, lime, avocado, or tostadas. Happy eating!

https://www.youtube.com/watch?v=eUifVFdgTOE

📋 FULL RECIPE 📋
https://brokebankvegan.com/pozole-verde/

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde (green pozole). Each bite is filled with tender hominy and shredded jackfruit, making a healthy and delicious Mexican stew!

Ingredientes en Español:
Sopa
4 tazas de caldo de verduras
0.88 onzas de yaca deshidratada
1 lata de 30 onzas de maíz molido, escurrido y enjuagado
1-2 dientes de ajo
½ cebolla blanca pequeña
1-2 ramitas frescas de epazote
Salsa verde
1 libra (~ 8-10) de tomatillos
1 cebolla blanca pequeña
2 jalapeños o serranos
¼ de taza de semillas de calabaza
½ taza de cilantro
4 dientes de ajo
1 cucharadita de orégano mexicano
1 cucharadita de sal, más al gusto
Para servir opcional
Cebollas en cubo
Cilantro
Lechuga o repollo rallado
Rábanos en rodajas
Rodajas de limón
Chiles en rodajas

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🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#pozoleverde #greenpozole #veganpozole

Pozole Verde (Vegan Green Pozole with Jackfruit)

Vegetarian Pozole Verde

2.2 lb bag of heirloom corn

.32 oz cal

Cooking oil

Spanish onions, medium diced

carrots, medium diced

cauliflower

tomatillos, peeled

poblano peppers

garlic

tsp cumin

coriander

tsp pink peppercorn

pumpkin seeds

tbsp sesame seed

pickled serrano pepper jalapeño

including

Salt and lime juice

Rinse the corn in a colander to remove any debris or chaff.

Pour the corn into a large nonreactive pot and add the cal directly into the pot. (You can also pre-mix a slurry of cal and water and add to the water to ensure even distribution.) Add just enough water to cover the corn by 4 inches [10 cm] and stir everything together with a spatula to evenly incorporate.

Cover the pot (optional; however, it helps to get to temperature faster) and place over high heat. Bring to a boil, then lower the heat to medium for a simmer. Using a fine-mesh sieve, skim any unwanted kernels or particles that float to the surface and discard.

Cook the corn for about 20 to 30 minutes, depending on the varietal stirring every 5 minutes or so to keep the corn from sticking and to keep the cal well distributed. Check a kernel for done-ness using the following method:-Remove a kernel and rub it between your fingers. You want the skin to easily slide off.-Taste a kernel. When it’s ready, it will be tender, but still quite al dente (like a boiled peanut or roasted cashew) with a firm chalky center.

Continue cooking if necessary, checking every 5 minutes, until the skins are loosened and you have reached the desired texture and flavor. Remove from the heat and cover the pot. Let the pot sit undisturbed for 6 to 12 hours.

Drain the steeped corn, now called nixtamal, into a colander. Rinse, massage, and agitate the nixtamal vigorously until no skins remain.

Fill a separate pot with enough water to cover the nixtamal with about 2 in [5 cm] of water. Bring to a boil over high heat, then lower to a simmer (medium-high heat). Add the rinsed nixtamal and cook until it softens to your desired texture (between 2 and 6 hours). 

Toast all spices and grind them to a fine powder using a spice grinder or molcajete.

The tomatillo and poblano and garlic can either be boiled OR charred on a comal (my preference). You’ll then need to peel the peppers, but leave the charred skin on the tomatillos and garlic.&amp;nbsp;

Place everything into a blender and pulse until it looks and has the consistency of a thick salsa.&amp;nbsp;Use water if it needs to be thinned out but don’t thin it out too much as it should be a thicker consistency.&amp;nbsp;

Season with salt and lime to your taste. Add more serrano if you want it spicier.&amp;nbsp;

Next, sauté the vegetables in some type of fat. I use grapeseed oil but you can use any neutral fat. 

Once the vegetables start to soften (but aren’t fully soft!) add the nixtamalized corn with all of the cooking liquid. I like my vegetables to still have a bite to them, so I don’t let them cook too far or else they’ll be mushy.&amp;nbsp;

If the pot needs more liquid, add just enough for all of the ingredients to be submerged in liquid. Don’t overdo it or the pozole will be too soupy and loose.&amp;nbsp;

Let this simmer for 15-20 minutes.&amp;nbsp;

Add your green base to the pozole and let it simmer for 5-20 minutes depending on how much more you want to cook the vegetables and if you want to reduce the pozole more or less.&amp;nbsp;

Season with salt and lime to your taste.&amp;nbsp;

It’s perfectly good to serve it the day of, but I like to let it sit for a night before eating it to allow the flavors to develop.

Make sure you have your tostadas, sliced cabbage, radishes, diced onion, cilantro and lime ready to go, and let people garnish their own!

This easy vegan pozole rojo starts with a spicy chile-infused tomato broth with chewy pops of hominy, tender root veggies, and beans to warm you up from the inside out! It tastes like it cooked all day, but takes just over 30 minutes to make from start to finish. Easy!

Vegan Pozole Rojo

tbsp extra virgin olive oil

carrots

Yukon gold potatoes (cubed)

guajillo chiles

chipotle chiles

15 oz can of chickpeas (drained)

25 oz can of hominy (drained and rinsed)

tomato paste

salt

garlic powder

tsp smoked paprika

water (divided)

onion (diced)

iceberg lettuce

radishes (sliced thin)

cilantro leaves and stems (chopped)

limes (cut in 1/6ths)

In a small saucepan, add the dried guajillo chiles and chipotle chiles plus water to cover and bring to a boil. Cook for 5 minutes until softened then add to a blender with 1 cup of the cooking liquid and blend into a thick paste. Reserve until step 4

To a soup pot over medium heat add olive oil. Wait 1 minute until the oil is hot and add the onions to sauté for 2-3 minutes until fragrant.

Then add the carrots and cook for 2-3 minutes until they begin to get some color then add the potatoes and season with a pinch of salt. Cook for two to three minutes.

Add the blended chiles plus the water and mix well.

Add hominy and chickpeas, salt, garlic powder and smoked paprika, and tomato paste. Bring to a rolling boil and then cook on medium until all the vegetables are tender, stirring occasionally. Taste for salt and add more if needed for your preferences.

Serve in bowls, garnished with iceberg, chopped onions, cilantro, radish and limes.

Enjoy for 3-5 days once cooled and refrigerated. Or freeze for up to 3 months

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Top 5 vegan pozole recipes from across the web

The most viewed vegan pozole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed vegan pozole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine