Vegan Pozole Rojo

This easy vegan pozole with pinto beans is a delicious Mexican stew that has so much flavor.

Ready in just 30 minutes, with rich spices, crunchy veggies, and chewy hominy – this healthy soup is perfect for a quick one-pot meal.

INGREDIENTS

SAUTÉ VEGGIES:

Turn the Instant Pot to saute on low. Add olive oil through garlic, sauté 5–10 minutes.

ADD SPICES:

Add the cumin, chili powder, ancho chili powder, coconut sugar, and salt. Saute another 2-3 minutes.

ADD REMAINING INGREDIENTS:

Add tomato paste, bay leaf, pinto beans, hominy and vegetable broth. Stir to combine.

COOK THE POZOLE:

Secure lid of the Instant Pot. Press “pressure cook” and set the timer to 15 minutes. Natural release. Turn off your instant pot and open the lid. Give your pozole a good stir and let it sit uncovered for about 5 minutes.

SERVE:

Ladle the soup into bowls and top with anything you like! (e.g. cilantro, lime, avocado, etc)

Swipe up for full recipe!