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: if you don’t want to spend time using your Instant Pot to make pinto or peruano beans like we did, simply pick up beans in the can at the store. 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.