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5 from 1 vote

Vegetarian Posole with Frijoles and Hominy

Combine ancho chiles with lots of hominy and beans in this spicy vegetarian posole that's a nice twist from the original.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Keyword: posole, vegetarian, beans, hominy, chile, spicy, meatless, Mexican
Servings: 6 people
Calories: 322kcal
Author: Sheryl Cuevas



  • 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.


Feel free to use additional ancho chiles in the broth for more flavor. This recipe can be made on the stovetop - simmer for 20-30 minutes instead of adding to the Instant Pot.


Calories: 322kcal | Carbohydrates: 66g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 1890mg | Potassium: 1089mg | Fiber: 18g | Sugar: 17g | Vitamin A: 5515IU | Vitamin C: 43mg | Calcium: 115mg | Iron: 5mg