1 lbtomatilloshusked and quartered 0.5 cupcilantrostemmed and chopped 2 tbsplime juice 1.25 tspsalt 2 tspolive oil 1onion, white largechopped 1poblano pepper, smallseeded and chopped 1jalapenoseeded and chopped 3 clovesgarlicminced 1 tspground cumin 1 tsporegano, dried 31 ozwhite hominy, canneddrained and rinsed 31 ozpinto beans, canneddrained and rinsed 3 cupsvegetable broth

1. Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
3. Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.

Notes:
• Can get white hominy from Nations (look in 'Goya food' aisle)
• "Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage."