Description
This vegan pozole recipe uses pinto beans instead of pork for a flavorful, meatless soup! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves minced garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 15 oz cans pinto beans, drained
- 2 15 oz cans hominy, drained
- 10 oz enchilada sauce
- 4 cups vegetable broth
Instructions
Stovetop Directions
- Add the olive oil and onion to a large pot. Heat over medium heat and sauté for 8-9 minutes or until the onion has softened.
- Add the garlic, chili powder, cumin, and oregano and continue to cook for 30 seconds.
- Add the pinto beans, hominy, enchilada sauce, and vegetable broth and bring to a boil.
- Reduce heat to a low and simmer for 30-35 minutes until the hominy is tender.
Instant Pot Directions
- Add the olive oil and onion to the Instant Pot and use the “sauté” function to cook for 3 minutes, stirring frequently.
- Add the garlic and spices and continue to sauté for 1 minute.
- Add the remaining ingredients and then lock the lid in place. Set to “Manual” pressure cook for 18 minutes. It will take about 10-15 minutes to come to pressure, then the time will begin to count down.
- Once the timer runs out, quick-release the pressure.
- Turn off the Instant Pot and serve.