Vegetarian Red Posole with Jackfruit (Instant Pot)

 Jackfruit does a great job subbing for pork here.  This is a riff on this posole.

Ingredients: 

Group One:

3 guajillo chilis

4 cloves minced garlic

1 small white onion, diced

1 TB ground cumin

2 TB red chili powder

1 can tomato paste (I had to get creative and use 4 TB of harissa paste once instead, and it was great)

Group Two:

3 cans hominy

2 cans jackfruit (make sure you get young jackfruit canned in water, not ripe or canned in syrup)

2 bay leaves

3 cups broth, 4 cups water

To serve: 

Quartered limes, cilantro, sliced avocado, plain yogurt, greens dressed with lime and olive oil, etc. as you prefer

First, halve and de-seed the chilis, and toast them for a few minutes per side in a dry skillet, until they char a bit.  (You may need to open a window).  Put them aside.

Add olive oil to the skillet, and cook the onion and garlic until onion softens, then add the rest of Group One (cumin, chili powder, tomato paste) and cook together.  

Drain the hominy and jackfruit, then add all Group Two ingredients to the instant pot along with the contents of the skillet AND the charred peppers you set aside.  Cook on high pressure for 17 minutes, use quick release, remove the guajillos and bay leaves, and eat.