Instant Pot® Vegetarian Pozole Verde
Description
Blended tomatillos and cilantro give this vegetarian pozole its signature green color. It's quick and easy to make with the help of an Instant Pot®.
Ingredients
•
1 pound tomatillos, husked and quartered
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1/2 cup stemmed and chopped fresh cilantro leaves
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2 tablespoons lime juice
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1 teaspoon salt
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2 teaspoons olive oil
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1 large white onion, chopped
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1 small poblano pepper, seeded and chopped
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1 jalapeno, seeded and chopped
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon dried Mexican oregano
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2 (15 1/2 ounce) cans white hominy, drained and rinsed
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2 (15 1/2 ounce) cans pinto beans, drained and rinsed
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3 cups vegetable broth
Directions
1
Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
3
Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.