Pozole used to take me hours to prepare, and I could only do it on the weekends when I had the time. Although red pozole is typically made with pork, I’ve never been a fan, so I created a vegetarian version in my Instant Pot so I could have it every day of the week. Remember to add toppings! I recommend shredded cabbage, cubed avocado, radish slices, and lime wedges.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- ½ small onion, finely diced
- 1 clove garlic, minced
- ⅓ cup tomato sauce
- water
- ¼ cup uncooked white rice
- fresh mint or spearmint
- salt
- 1 ½ pounds lean ground sirloin
- 2 plum tomatoes, finely chopped
- 2 tablespoons diced onion
- 1 egg white
- salt and pepper
- 4 sprigs fresh mint or spearmint, minced
Instructions
- In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
- Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 919 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I added a few more ingredients and the end results were pretty good. For the broth I added 2 beef bouillon cubes, a serrano chile and a can of Rotel. During the last 10 minutes of cooking, I added carrots and potatoes. For the meatballs I used a whole egg, a handful of rice, a tbs of flour, mint, salt and pepper. I also omitted the tomatoes. Comforting and hearty soup.
Such a family friendly comfort food. Unfortunately it was a little on the bland side for the adults . . . the kid loved it.
Just like my sweet grandma always made for us as children. the mint is most definatly the secret that makes all the difference. I would say use as much or little as you wish.
This is really close to the real deal. a few tips though, the way my mom made it growing up was adding minced mint to the meat as well as the sprigs to the broth, use rice and flour in the meat nd use a whole egg. instead of using the tomatoes and onions in the meatballs add to the broth. use Chicken or beef boullin to flavor and add carrots, potatoes and cabbage. add lemon juice and hot suace after serving, Heat up some corn tortillas, roll’em up and dip as you eat the soup.
This is a great recipe. Add some lemon or lime juice to the soup when eating it and warm some corn tortilla’s and hot sauce (Tapatio is my fav). You will not be disappointed.
This recipe is close to the real deal. A few things I used to see my mother do different was to add the whole egg instead of egg white (ball will hold better) and add about 1/3 to 1/2 cup of rice to your meat before forming into a ball. One more thing, to add more flavoring, add 1 or 2 jalapeno peppers and some chicken bullion to the broth while cooking. Hope this helps. 🙂
Not awesome, but pretty good. I don’;t hink there was enough broth for the amount of meat. The meatballs didn’t hold their shape, so it turned out more like chili, but the mint was good. it was really thick, so I served it over rice.
This is delicious and the mint is a delicate yet fragrant touch. For a little ‘extra’ I added beef stock instead of water, a chillie and a teaspoon of cajun spice. Yum
This is a very good soup. Lots of flavor. The only problem is the recipe doesn’t state how much water and how much mint so I guessed at 2 c water and I used almost all the mint that came in the container, except the 2 tbs set aside for the meatballs. Turned out fine. I added cabbage, potatoes and corn to the soup and it was so delicious.