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Vegan Pozole Rojo
Serves 6
5 mins prep
30 mins cook
35 mins total
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.
To Make In The Instant Pot
Turn the Instant Pot to saute on low. Add olive oil through garlic, saute 5-10 minutes.
Add the cumin, chili powder, ancho chili powder, coconut sugar and salt. Saute another 2-3 minutes.
Add tomato paste, bay leaf, pinto beans, hominy and vegetable broth. Stir to combine.
Secure lid of the instant pot. Press "pressure cook" and set timer to 15 minutes. Natural release.
To Make On The Stove Top
Heat about a tablespoon of olive oil in a large soup pot over medium-high heat. Add the onion, peppers, spinach, garlic, tomato paste and spices. Stir and cook for about 5 minutes until the onions have caramelized slightly. Add the rest of the ingredients, bring to a boil and then reduce heat to low, simmer for about 30 minutes until all of the flavors have combined. Serve this delicious meal with warm corn tortillas or any other toppings you like!