Vegan Verde Pozole

Dec 5, 2016 | Recipes

img_6068Pozole -which means “hominy”, is a traditional soup or stew from Mexico. It is usually cooked with meat in a meat broth. We decided to make a more healthy version of the soup. We replaced the meat broth with vegetable broth and replaced the meat with beans and potatoes. There are usually three types of pozole, red, green or white. We decided to go with the green. This soup is perfect for cold winter nights

Vegan Pozole Verde Recipe – 6 Servings – 2 Cups Each – (Calories 499 – Fat 11.6g – Carb – 86.7g – Protein 16.2g)

Ingredients

Pozole Base:

  • 2 TBSP of Olive Oil
  • 3 Poblano peppers (cut into quarters)
  • 1 to 2 jalapenos or Serrano Peppers (based on your spice tolerance remove seeds for less heat)
  • 10 to 12 tomatillos, husks removed and halved
  • 1 white onion, cut into quarters
  • 5 cloves garlic, peeled
  • 1/4 cup toasted pepitas, optional + extra for garnish
  • 1 tablespoon cumin powder
  • 1 cup fresh cilantro, roughly torn
  • 2 tsp coriander powder
  • 6 cups vegetable broth
  • 1 28oz can hominy + 1 14 oz can (optional for a thicker base)
  • 1 can black beans, drained and rinsed
  • 1 cup sweet corn, fresh or frozen
  • 3 Russet Potatoes or 4 Red Potatoes (quartered)
  • 1 tsp of garlic powder
  • salt and pepper to taste

For Garnishes:

  • Limes cut into wedges
  • Thinly sliced radishes
  • Thickly sliced green onions
  • Shredded cabbage
  • Fresh cilantro
  • Roasted Pepitas
  • Avocado

Instructions

For Pozole Base:

  1. Preheat oven to 425 and grease a large baking sheet.
  2. In a large bowl, toss poblano peppers, jalapeno peppers, tomatillos, onion, and garlic cloves in the olive oil, and salt and pepper to taste. Pour onto prepared baking sheet and roast in oven for 25 to 30 minutes.
  3. Pull from the oven and immediately pour the roasted pepper mix and all the juices into a high-speed blender. Add a ¼ cup of water, pepitas, cumin powder, 14 oz can of hominy (if using), coriander powder, and fresh cilantro and blend until smooth.

To Make Pozole Verde:

  1. Place vegetable broth and potatoes in a stock pot. Bring to a boil. Cook for 8 – 10 minutes. Transfer Pozole Base into the pot, add black beans, sweet corn, and hominy and bring to a boil. Bring the heat to low and simmer 20-30 more minutes. Sprinkle with Salt and Pepper and Garlic Powder. Serve with garnishes of choice!