20-Minute Easy Vegan Pozole Verde
User Reviews
5
20-Minute Easy Vegan Pozole Verde
Description
This vegan pozole verde recipe creates a bright green broth by blending tomatillos, poblano and jalapeño peppers, onion, and vegetable broth until smooth. Separately, diced poblano, onion, and garlic are sautéed with cumin, coriander, and oregano to build a fragrant base. The blended sauce is stirred into the sautéed vegetables, then drained and rinsed red kidney beans and hominy are added to provide substance. The stew simmers briefly to meld flavors and is adjusted with kosher salt, black pepper, and lime juice for seasoning. Fresh cilantro stirred in before serving adds herbal freshness.
The cooked soup is traditionally garnished with thinly sliced radishes and optionally cotija cheese and avocado, offering contrasting textures and creaminess. This recipe fits as a filling main course that highlights layered textures from the tender hominy and beans to the smooth green sauce.
Ingredients
Blender
- roughly chop or quarter all ingredients depending on how powerful your blender is:
- 1 pound tomatillos husks removed
- 2 poblano pepper seeds removed, large
- 2 jalapeno pepper seeds removed
- ½ onion peeled, extra-large, white
- 1 cup vegetable broth or more if needed to get your blender moving, low-sodium
Stockpot
- 3 tablespoons olive oil
- 1 poblano pepper seeds removed and diced small, large
- ½ onion peeled and diced small, extra-large, white
- 6 cloves garlic finely minced or pressed
- 2 to 3 teaspoons cumin start with 2 and add more to taste later, if desired
- 1 teaspoon ground coriander
- 1 teaspoon oregano regular dried oregano may be substituted, dried, Mexican
- red kidney beans drained and rinsed, two 15.5-ounce cans
- white hominy drained and rinsed, two 15.5-ounce cans
- 2 kosher salt or to taste, quantity unspecified + teaspoons
- 1 teaspoon black pepper or to taste, freshly ground
- ¼ cup lime juice or to taste
- 1 vegetable broth optional or more if desired, low-sodium, + cup
- ¼ to ⅓ cup cilantro finely minced; or to taste plus more for garnishing if desired, fresh
- radish sliced thin for garnishing
- cotija cheese optional for garnishing
- avocado optional for garnishing
- cilantro optional for garnishing
Instructions
- Blender - To a large canister of a high-speed blender, add all ingredients, and blend on high power until smooth, about 30 seconds; set aside.
- Stockpot - Add the olive oil, poblano, onion, and saute over medium-high heat for about 7 minutes, or until vegetables have softened; stir intermittently.
- Add the garlic, cumin, coriander, oregano, and cook for 1 minute, or until fragrant, stirring nearly continuously.
- Add the blender canister mixture to the stockpot and stir to combine.
- Add the beans, hominy, salt, pepper, lime juice, stir, and allow the mixture to simmer for about 5 minutes, or until hot. Optionally, if you prefer a more brothy pozole, add an additional 1 cup vegetable broth, or more if desired.
- Add the cilantro, stir to combine, and taste the pozole. As necessary, add additional salt, pepper, or spices. I added about 3 heaping teaspoons kosher salt in total. Tip - If your pozole tastes at all flat or bland, it likely needs more salt.
- Garnish with radishes and optionally with cotija, avocado, additional cilantro, or your favorite pozole garnishes. Recipe will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 343kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 1mg | 0% |
| Sodium | 899mg | 37% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
