Vegetarian Pozole Verde
User Reviews
4.3
51 reviews
Good
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Servings
3
-
Calories
237 kcal
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Course
Main Course, Soup
-
Cuisine
Vegetarian
Vegetarian Pozole Verde
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Vegetarian Pozole Verde is a hearty green Mexican stew featuring hominy simmered in a vibrant, roasted tomatillo and poblano pepper sauce blended with jalapeno, onion, garlic, cilantro, and spices. The soup is seasoned with Mexican oregano, cumin, salt, and pepper, creating bright layered flavors. Optional garnishes like cabbage, sliced peppers, avocado, cilantro, and lime wedges add freshness and texture.
Description
This recipe begins by roasting tomatillos and poblano peppers to develop smoky, tangy flavors as the base of the green sauce. These are blended with fresh jalapeno, onion, garlic, cilantro, and seasonings including Mexican oregano, cumin, salt, and pepper, forming a bright, herbaceous sauce characteristic of Pozole Verde.
The hominy is combined with the prepared stock and the green sauce, then simmered to meld the flavors and tenderize the hominy. This stew balances the tartness of the tomatillos with mild heat from peppers and aromatic herbs.
When serving, the pozole is topped with optional garnishes such as thinly sliced cabbage, fresh avocado slices, serrano or jalapeno peppers, chopped cilantro, and lime wedges. These fresh toppings add crunch, creaminess, heat, and acidity to complement the rich broth and provide textural contrast.
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Ingredients
- 1 can hominy large can, approx. 28 oz
- 4 cups stock
- 4-5 tomatillos
- 1 poblano pepper
- 1/2 onion
- 1 jalapeno pepper or less for milder version
- 2 garlic cloves
- 10-12 prigs cilantro
- 1/2 teaspoon Mexican oregano
- pinch of cumin optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
For the garnish (optional):
- cabbage thinly sliced
- Serrano pepper thinly sliced, or jalapeno
- avocado slices
- cilantro freshly chopped
- lime wedges
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
(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%)
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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