This Posole Chili ROCKS! Coming from Jill Nussinow’s cookbook, Vegan Under Pressure, it is spicy, thick, and hearty. If you like things milder, use a bit less spice. Great with my Vegan Sour Cream— https://nansimonsen.com/dishes/nans-vegan-sour-cream/ Enjoy it as is, or with brown rice, corn tortillas, and a tossed green salad.
Serves 4-6
Set the Instant Pot to sauté. Add oil if using, add the onions and sauté for 3 minutes. If no oil, add a couple of tablespoons of broth if necessary to prevent sticking. Add the garlic, chili powder, cumin, and paprika and sauté another minute (don’t allow to overcook). Add the hominy, drained beans, and stock—if you want a thick Chile, use 1 ¼ cups. *I began with 2 ½ cups, then added more once it cooked, and even more when it cooled and thickened.
Lock the lid on. Set on Pressure Cook on high for 8 minutes. Let pressure come down naturally—this usually takes 25-30 minutes or so. Remove the lid, carefully tilting it away from you.
Add the tomatoes, tomato sauce, tomato paste, and corn. Stir once. Lock the lid on the cooker and let sit for 3 minutes. Remove the lid. Tast and adjust seasoning, and add salt to taste.
Serve and add the scallions, cilantro, and lime juice.
