Vegan Pozole Rojo

Name: Vegan Pozole Rojo
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 red onion; 3 yellow bell peppers; 6 oz fresh baby spinach; 5 cloves garlic; 1-1½ tbsp ground cumin; 1-1½ tbsp mild chili powder; 1 tsp ancho chili powder; 1 tsp coconut sugar; 1 tsp sea salt; ½ cup tomato paste; 1 bay leaf; 3 15oz cans pinto beans, rinsed and drained; 1 15oz can hominy, rinsed and drained; 32 oz vegetable broth; optional toppings: ¼ cup chopped cilantro, divided, squeeze of lime juice, diced avocado or guacamole, chopped radishes, shredded mexican cheese blend, crushed tortilla chips

5 mins prepServes 6

My easy vegan pozole rojo with pinto beans, spinach, and bell peppers is a classic Mexican stew full of rich flavor. It's the perfect comforting Instant Pot recipe that I make in just 30 minutes with a bunch of spices and veggies for a hearty family meal.

0 servings

See similar recipes

Vegan Pozole Rojo

5 mins prepServes 6

My easy vegan pozole rojo with pinto beans, spinach, and bell peppers is a classic Mexican stew full of rich flavor. It's the perfect comforting Instant Pot recipe that I make in just 30 minutes with a bunch of spices and veggies for a hearty family meal.

0 servings

See similar recipes

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Vegan Pozole Rojo

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