This Instant Pot Vegetarian Verde Posole is so packed with vegetables you won’t even miss the meat! It features mushrooms, green chiles, potatoes, peppers, hominy, green enchilada sauce, and a dash of rice to thicken it up.
Vegetarian Verde Posole
This Verde Posole is the perfect vegan soup, thick, rich and filling. Good for any time but especially welcome on colder nights. Plus it’s a bonus that everyone loves it, even the mushroom hater.
Instant Pot Posole
And because it’s cooked in the Instant Pot it’s a true one-pot wonder. Of course, you can use a Dutch Oven on the stove-top as well. Just saute everything as called for in the recipe and then simmer 30-40 minutes. make sure to stir it and add more water to keep it from cooking dry or scorching.
I don’t use a lot of meat substitutes on the nights we go meat-free. I just figure we’re eating simple vegetarian so let’s keep it simple. Plus no one really likes soy-based meats in our house.
If you noticed we’re going more and more meat-free these days. If you haven’t, we’re going more and more meat-free these days. This all comes from a family desire to consume less meat and more vegetables.
One of the only reasons I was still making a lot of meat-based meals was my middle son, who at 15 loves meat. Or loved meat.
One day he came home and asked if we could eat less meat. Which was so perfect for me because I was already there myself. The youngest hates meat so that was easy, and my husband is fine as long as he can have cheese.
So we’re starting to go more and more plant-based. For now, what’s working is more vegetable-based meals each week. We still have beef from our beef cow and have just half a beef coming in a few weeks.
We get our beef from Alaska Meat Company. This a wild heard on an island called Sitkanak. They aren’t fed anything over the year and they are a self-sustaining herd.
We do buy some pork and chicken. And I have a place to get both of those raised locally too. Eating LESS means we can afford to put our food dollars to good use right here in our neighborhood. And we almost always have eggs OR access to eggs when our chickens quit laying. We’ll love poached eggs!
So that’s where we are. Moving towards less meat and more sustainability. So far it’s been good. Mostly good, I have flopped a few vegetarian meals.
Anyone else moving toward less meat and more vegetables? Leave a comment with more ideas about going meatless.
This is the Instant Pot I Currently Use and Can Recommend
- 1 TBSP vegetable oil
- 1/2 pound fresh mushrooms
- 4 medium potatoes, about 1 pound or so
- 1/2 a bell pepper
- 1/2 onion
- 15 ounce can of sliced mushrooms
- two 7 ounce cans of diced green chiles
- 25 ounce can of hominy
- 28 ounce can of green enchilada sauce
- 1 TBPS minced garlic
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups water
- 1/3 cup of white rice, rinsed several times
- set the Instant Pot to saute
- add the oil and let it heat up
- clean and slice to mushrooms, and then add them to the pot
- stir them occasionally as you prep the next few vegetables
- while they are starting to cook down dice the potatoes, you can just dice them and toss them in to cook
- finely chop the bell pepper add it to the pot
- chop the onion and add it as well
- open and drain the mushrooms, chiles, and hominy
- add them to the pot along with the enchilada sauce
- stir to combine everything
- stir in the seasonings
- add the water and rice and mix well
- turn the pot to off, then press manual pressure, and set the timer for 8 minutes
- seal the lid and be sure to close the vent
- once the timer goes off it's important to let it natural release for at least 10 minutes to finish everything off
- you can make this on the stovetop simply replace the Instant Pot with a dutch oven, saute everything together, then cover, and simmer 20-30 minutes making sure it doesn't boil dry
- if you like heat add hotter peppers
- if you can't find diced peppers simply buy whole and chop them up, I accidentally bought whole and diced and I liked the combo of the two sizes of peppers