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Butternut Squash Pozole in soup bowl, garnished and ready to eat
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4.25 from 4 votes

Pressure Cooker Butternut Squash Pozole

Buttery squash in a rich chile-seasoned tomato broth, with creamy pinto beans and hominy corn, all enlivened with an array of colorful garnishes, this healthy Mexican-inspired vegetarian butternut squash pozole is bursting with spicy flavor and toothy texture!  Perfect for family or parties.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: Mexican, Vegetarian, Gluten Free
Keyword: pozole, vegetarian, butternut squash, recipe
Servings: 12 servings.
Calories: 124kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 each dried guajillo chiles, (see note)
  • 28 ounces diced tomatoes, (1 28-ounce can)
  • 1 butternut squash, cut in 3/4-inch chunks (4 to 6 cups) (see note)
  • 4 cups vegetable broth
  • 3 cups hominy (25-ounce can), drained and rinsed
  • 3 cups cooked pinto beans, 2 (15-ounce) cans, rinsed and drained (see note)
  • 1.5 teaspoons dried oregano
  • Fine sea salt, as needed (I added 1 teaspoon)
  • Red pepper flakes, optional

Garnishes:

  • Lime wedges
  • Chopped cilantro
  • Toasted pumpkin seeds, aka pepitas
  • Sliced radishes
  • Avocado cubes or slices
  • Crumbled cotija or feta cheese, optional
  • Tortilla chips, optional

Instructions

  • Heat the olive oil in the pressure cooker over medium heat. If using the Instant Pot, press the Sauté button. Add the onion and garlic and cook until the onions are soft and translucent.
  • Break the top stem from the chiles and discard. Shake away any seeds that fall easily out of the chiles, but don’t fuss getting them all out. Rinse the whole chiles and add them to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano. Close the lid. 
  • Using the Instant Pot, set the top valve to Sealing. Press Cancel and then press Manual. Adjust the time for 5 minutes. Using the stovetop pressure cooker, bring to pressure and cook 5 minutes.
  • With the Instant Pot, let the pressure release naturally for 10 minutes, then turn the top valve to Venting to release the rest of the pressure. 
    For stovetop pressure cookers, remove from heat and let the pressure release naturally for 10 minutes, then run cold water over the lid to release any remaining pressure.
  • While the pozole simmers prepare the add-ins, including lime wedges. Arrange everything in separate bowls, so, at the table everyone can add the condiments to suit their own taste.
  • Carefully remove the chiles from the soup. Discard the chiles. Adjust the seasoning to your taste with salt and red pepper flakes.
  • Ladle the pozole into large bowls. At the table, let everyone squeeze a lime wedge or two into their bowl and garnish as they wish, with cilantro, pumpkin seeds, radishes, and avocado. If desired, offer crumbled cheese and/or tortilla chips.

Notes

  • Dried guajillo chiles have smooth maroon-colored skins. They measure 4 to 6 inches long, about 1 3/4 inches wide. Look for packaged guajillo chiles in Mexican food markets or well-stocked grocery stores.
  • You can substitute frozen butternut squash cubes for fresh cut.
  • Feel free to substitute black beans for the pintos.
  • Nutrition information is an estimate and does not include the add-in garnishes.

Nutrition

Calories: 124kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Sodium: 668mg | Potassium: 488mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7020IU | Vitamin C: 20.5mg | Calcium: 78mg | Iron: 2mg