I’ve been vegetarian for about 15 years now and there are few things I miss quite so much as menudo or posole. If you haven’t had the privileged of tasting either, definitely plan on running to your local Mexican food restaurant for breakfast this weekend. Seriously, sooooo good and if you happen to have a hangover…even better! Lucky for me, this Instant Pot Vegan Posole recipe is easy to make, animal-friendly, and tastes just as good as the real thing. Let’s get started!
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Animal Friendly Posole
Traditional posole is made with pork so it made perfect sense to substitute the awesomeness of jackfruit for this recipe. If you aren’t familiar with jackfruit, it’s an amazing plant-based substitute for anything that resembles shredded meat. You can find the whole fruit available in many Asian grocery stores. Since they can weigh up to 80 lbs, I found the canned version to be much easier to work with. Just make sure you get “jackfruit in brine” and not “in syrup” or it’ll be candy sweet. Gotta tell you, the jackfruit looked so much like meat, it kinda creeped me out!
Love My Instant Pot!
The Instant Pot is my new favorite kitchen appliance. I totally purchased one of my own after seeing so many people talk about it! It was perfect to make this vegan posole because it seems like we’re always running short on time before dinner. It’s my “fast slow cooker” because it has all the convenience of slow cooking but does it much faster. Seriously, I’m totally in love with my Instant Pot!!! If you’re more prepared than I am, you could always alter this recipe to use on a slow cooker function. (which the Instant Pot also has!) Simply wait to add the hominy and jackfruit until the very end. I actually adapted this recipe from one my best friend gave me a few years ago. She used a slow cooker so I can guarantee that it’ll still be super easy and delicious!
My favorite part about cooking this in my Instant Pot is that I can saute and cook everything all in one pot. I just set it to saute, add a tablespoon of oil and throw in my onions and garlic for a few minutes before adding the sauce, jackfruit, and broth. Less things my husband has to clean after dinner!
So Easy to Make!
Once you’ve sauteed the ingredients, just add broth, secure lid, and set to cook on “manual” for 10 minutes. After the timer beeps, let the natural pressure release or if you’re impatient (like me!), give it 20 minutes and then flip the pressure valve to release sooner. Add hominy and repeat above steps, cooking for 1 minute and allowing for pressure release. Once the posole has cooled down a bit, you can season with salt to taste.
Everyone I know is really particular with how they like their posole fixed. I’m partial to just the juice of half a lime and oregano but some like to include shredded cabbage, red pepper flakes, cilantro, or thinly sliced radishes. The choice is totally up to you, there’s no right or wrong way to fix this Instant Pot Vegan Posole! Hope you enjoy!
Instant Pot Vegan Posole
Ingredients
- 1 14 oz. container of red chile puree or google how to make your own
- 2 25 oz. cans hominy
- 1 medium onion
- 8 garlic cloves
- 1 tbsp oil suitable for high temps
- 2 20 oz cans of jackfruit
- 6 cups vegetable broth
- garnishes see below
Instructions
- Set Instant Pot to saute. Add oil, onions, and garlic and saute for 5 minutes.
- Add red chile puree and continue to cook for a minute.
- Add jackfruit and cook for 2 more minutes.
- Use a potato masher to break up the jackfruit and then add 6 cups of broth.
- Secure lid, set Instant Pot to “Manual” (and “High Pressure”) and enter 10 minutes to cook.
- Allow for natural pressure release (or if you’re impatient, wait 20 minutes and then release additional pressure with valve.)
- Remove lid, add hominy, and set to cook on manual for 1 minute.
- Allow for natural pressure release (or if you’re impatient, wait 20 minutes and then release additional pressure with valve.) Season with salt to taste.
- Garnishes are completely up to your personal preference but can include lime juice, oregano, red pepper flakes, cilantro, shredded cabbage, and thinly sliced radishes.
If you liked this recipe, here are some others you may enjoy:
- Instant Pot Spanish Rice
- Instant Pot Lemon Blueberry Breakfast Cake
- Quick and Easy Fideo Recipe
- Churro Ice Cream Cups
- Brazilian Lemonade Ice Cream Punch
I’d love to see how you customize this project so make sure you tag me on my social media accounts!
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Kathleen says
I love some great Mexican food. I’m actually kind of a snob about it. It’s great that you can find a way to make a favorite recipe to suit your needs.
Vanessa Brady says
Hah, I’m totally a snob about great Mexican food too! 😀
Helen at the Lazy Gastronome says
Thanks for sharing on the What’s for Dinner link up!
Morgan @ Morgan Manages Mommyhood says
This is so interesting -I’ve never seen anything like it! I like exposing my kids to different foods, and this seems like a safe/familiar way to do it! Thanks for sharing at Share the Wealth Sunday!
Scott says
May I ask how many servings this makes? I’ve been eyeing this recipe for a while and want to make it, but need to feed 2 adults, 1 child, and have enough to send my wife to work with the next day. 🙂
Kristina says
Where do you buy your red chili purée at?
Vanessa Brady says
I live on the border so it’s in all the supermarkets but you could always try any mexican markets you have in your area. You could also buy dried pods from Amazon and make your own: http://amzn.to/2n1ABGL (affiliate)
summer says
I can’t wait to try this! I love new jackfruit ideas.
Vanessa Brady says
Hope you like it!
Mike says
Any recommendations on a brand of red chili paste, or a link to a sample brand? I am far from expert on chilis and don’t want to end up making something that will melt the face off my guests because I chose the wrong paste 🙂
Steve says
Got the instant pot for Christmas from Mom. Just made this dish. And am eating it! Garnished with radishes , cabbage and some lime infused oil! Incredible!!
Vanessa Brady says
So glad you liked it! I made jackfruit tamales in my
instant pot last night. That lime infused oil sounds amazing!
Mlq says
Jack fruit tamales will be on my list after this Poole. Yum!
Keeley says
I just made this last night and it was phenomenal!!!! Wouldn’t change a thing about it. Although I saw that suggestion about lime infused oil which I definitely need to make now…
One inconsequential correction – se escribe pozole con z!
Sara says
This is wonderful! I just made it and garnished with radishes, avocado, cilantro, red cabbage slaw, and lime. Thank you so much for a simple and delicious recipe.
Cin says
This looks fantastic! Any tips for making it from dried hominy? I have a New Mexico cousin who ships us the hominy dried. I’m wondering if I should cook it separate and then add it cooked, or if I can just throw it all together and cook it longer…
Cindy says
Hi there!
This looks great. Wondering if anyone has had experience making it with dried hominy? I have a New Mexico cousin that ships us it from there. I don’t know if I should cook it seperately first, or if I can just throw it all together and leave it in for longer… Any suggestions would be great!
Thanks,
Cindy
David T Kindler says
Thanks for a simple and delicious take on posole. Making your own chile sauce takes longer, but really gives you pride of ownership of this recipe.
Vanessa Brady says
You’re so right about making your own chile sauce!
Guadalupe Guzman says
Hello trying jackfruit for the first time so i wanted to ask what kind of cooking aproach can i take if its a store bought fruit and not the canned
Faye Kelso says
I’m in Texas, and unfamiliar with Jack Fruit…tell me more about it. Could something else be substituted?
Vanessa Brady says
I’m in TX too! Jackfruit can be found canned or in vacuum packs in most natural grocery stores now. I’ve substituted fake chicken strips from Gardein as well. They cook super fast so I wouldn’t put them the entire time in the instant pot.
Lindsey says
Hi! I’m excited to make this- I’m a New Mexican living in Pennsylvania, so I have a constant craving for the elusive pozole! I am wondering if you cut up the garlic cloves or leave them whole? Thanks so much for the recipe!
Vanessa Brady says
I usually leave them whole and they just kinda disappear into the broth or sometimes I fish them out before serving.
Susan says
I am unfamiliar with red chile puree. Is it sometimes called red chile sauce, or is that something different? Do you know brand names so I can investigate the ingredients?
Vanessa Brady says
Puree is just pulverized red chile pods while red chile sauce may have some extra ingredients added. I usually buy this in the frozen section of my grocery store: https://buenofoods.com/product/new-mexico-red-chile-puree-hot/
Einav says
Can I use enchilada sauce instead of the chile puree? Couldn’t find it anywhere..
JJ says
This is absolutely gorgeous! Thanks for such an easy recipe and I get to use my smart pot too! Really makes the soup to add the condiments at the end. Meat eaters won’t know what hit them with this recipe!