One of my favorite meals that you could ever put in front of me is traditional Mexican posole. While I make it here at home, I don’t make it nearly as much as I should – my mother in law always makes it for birthdays and special celebrations.
Every so often, however, it’s nice to have a meal that doesn’t involve meat or less meat, and that’s actually incredibly easy to do. A few years ago, we made a commitment to a CSA for our produce each week and it was literally LIFE changing.
It’s kind of hard to explain until you make that commitment yourself – but it’s the truth. You look at your meals in an entirely different way.
While most Americans take a look at what meat they have on hand so they can plan their meals, we basically revolve our meals around what comes in our bag.
It makes you appreciate your food a little bit better… instead of a meal that focuses on a whole lotta meat and a side of veggies, you are now making vegetables the bulk of your meal and that’s an incredible way to find better health.
I found myself making this meatless posole at the last minute this week – I had a lot of people to feed, in a little time, and didn’t want to overthink things too much. Use your Instant Pot to make this posole, or opt for the stovetop – either route ends up being about the same in terms of time.
If you are using your Instant Pot you will cook for 10 minutes on manual pressure – but you will wait for the pot to come to pressure adding an additional 10-15 minutes. OR opt for the stove and simmer for 20-30 minutes.
While you can use your Instant Pot to make pinto or peruano beans like we did, you can crack open a can or two to save even more time.
Use a mixture of whatever dry chiles you have on hand and if you don’t have time to make fresh hominy, then pick up canned hominy in store. Garnish with your favorite toppings and serve with a big tall glass of Agua de Jamaica and you will be eating well.