Combine ancho chiles with lots of hominy and beans in this spicy vegetarian posole that’s a nice twist from the original.
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. This posole is so simple – whip up the beans ahead of time.
Cut up your garnish.
And buzz up the chile – and in minutes, it comes together. You won’t even really notice that it doesn’t have meat (which is usually the star of the show!)
I found myself making this vegetarian 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.
Everyone went back for seconds. Some of them went back for thirds.
Now that’s the kind of meal you want to have!
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.
Save yourself some time: make your beans in advance using your Instant Pot. Sometimes, we need to simplify – right?
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.
Vegetarian Posole with Frijoles and Hominy
- 5 C vegetable broth
- 30 oz hominy
- 15 oz pinto beans
- 15 oz can diced fire roasted tomatoes
- 1 lb zucchini cut into 1/2 inch pieces
- 3 ancho chiles stems removed
- 3 chiles de arbol stems removed
- 4 cloves garlic peeled & smashed
- 1/2 tsp ground oregano
- 1 tsp ground cumin
- 1.5 tsp salt or more to taste
- 1/4 tsp ground pepper
- 2 chiles de arbol stems removed
- 1 C cabbage shredded
- 1 onion diced
- 5 radishes sliced
- 3 limes cut into wedges
- 1/2 C cilantro
- Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
- Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
- While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
- Transfer the chiles to the blender. Keep 1 C. of the soaking water, and add to the blender with the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
- Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
- Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
- Set the Instant Pot to 10 minutes on high (manual) pressure.
- Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
- Serve in bowls and garnish with shredded cabbage, diced onion, sliced radishes, limes, and cilantro.
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