Vegetarian Pozole Verde
User Reviews
4.3
51 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
3
-
Calories
237 kcal
-
Course
Main Course, Soup
-
Cuisine
Vegetarian
Vegetarian Pozole Verde
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Here's a great way to make a batch of Vegetarian Pozole Verde -- a hearty, satisfying bowl full of comfort. So good!!
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Ingredients
- 1 can hominy (larger can, approx. 28 oz.)
- 4 cups stock
- 4-5 tomatillos
- 1 poblano
- 1/2 onion
- 1 jalapeno (or less for a milder version)
- 2 garlic cloves
- 10-12 sprigs cilantro
- 1/2 teaspoon Mexican oregano
- pinch of cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
For the garnish (optional):
- thinly sliced cabbage
- thinly sliced serrano (or jalapeno)
- avocado slices
- Freshly chopped cilantro
- Lime wedges
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Instructions
- De-husk the tomatillos and give them a good rinse. I usually de-stem them as well. Add the tomatillos to a roasting pan along with the rinsed Poblano and roast it all in the oven (400F) for a half hour or so.
- Add the remaining green sauce ingredients to a blender: 1/2 peeled onion, 1 de-stemmed and rinsed jalapeno, 2 peeled garlic cloves, and 10-12 sprigs of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together. Note; you can start with just 1/2 jalapeno if you want a milder version.
- When the tomatillos and Poblano are done roasting you can remove them from the oven and let 'em cool for a bit. Then de-stem and de-seed the Poblano. You can also pull off and discard any puffy bits of skin from the Poblano, but don't worry about getting rid of every last bit.
- Add the tomatillos and Poblano to the blender -- the other green sauce ingredients should already be in the blender (step #2). Combine well. Heat up a glug of oil in your soup pot over medium heat. Add the mixture from the blender and cook for a few minutes over medium heat, stirring regularly.
- Drain and rinse a single can of hominy. Add the hominy to the green sauce along with the final ingredients: 4 cups stock, 1/2 teaspoon Mexican oregano, pinch of cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper.
- Bring this mixture to a simmer and take a taste for seasoning. I added another generous pinch of salt at this point, but keep in mind the salt level will depend on which stock you're using. I used this Better Vegetable Stock. Let simmer for 10-15 minutes.
- As the Pozole simmers you can build the fixings. For this batch I tossed some thinly sliced cabbage and avocado in freshly squeezed lime juice (and a pinch of salt). I also chopped up some cilantro and sliced a serrano chile. Feel free to get creative with your garnishes.
- Once the Pozole Verde has been simmering for 10-15 minutes you can serve it up! Add hominy and broth to each bowl and top with your favorite garnishes. Enjoy!!
- Store leftovers in an airtight container in the fridge where it will keep for a few days. I usually reheat it on the stove over medium heat -- if it has thickened up simply add a splash of stock or water to thin it out.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
2031mg
(85%)
Potassium
603mg
(17%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
1471IU
(29%)
Vitamin C
48mg
(53%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 2031mg | 85% |
| Potassium | 603mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1471IU | 29% |
| Vitamin C | 48mg | 53% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
51 reviews
Good
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