Vegetarian Pozole Verde is a delightful twist on the traditional Mexican stew, offering a hearty and flavorful option for those seeking a plant-based meal. This vibrant dish replaces the usual pork with various beans or hominy. It is simmered in a rich, aromatic broth made from green tomatillos, poblano peppers, and jalapeños. The result is a zesty and satisfying stew that’s both nourishing and comforting.
The depth of flavor in Pozole Verde is further enhanced by adding garlic, onions, and traditional spices. In contrast, a generous topping of shredded lettuce, radishes, diced onions, and a squeeze of lime adds freshness and a crunchy texture. Often garnished with chopped cilantro and served with tostadas or tortilla chips, this vegetarian version of Pozole Verde is a perfect dish for any occasion, providing a warm, filling, and flavorful experience that celebrates the essence of Mexican culinary traditions without the meat.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, Soups & Broths, VegetarianDifficultyIntermediatePrepare the Green Sauce:
In a blender, combine the tomatillos, cilantro, parsley, and a bit of the vegetable broth to facilitate blending. Process until smooth.
Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, poblano peppers, and jalapeños. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Combine Ingredients:
Pour the green sauce into the pot with the cooked vegetables. Add the remaining vegetable broth, hominy, cumin, and oregano. Season with salt and pepper.
Simmer the Pozole:
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld together.
Adjust Seasonings:
Taste the pozole and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve:
Ladle the pozole into bowls and let each person customize their toppings with radishes, cabbage, avocado, lime wedges, tortilla strips, and extra cilantro.
Ingredients
Directions
Prepare the Green Sauce:
In a blender, combine the tomatillos, cilantro, parsley, and a bit of the vegetable broth to facilitate blending. Process until smooth.
Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, poblano peppers, and jalapeños. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Combine Ingredients:
Pour the green sauce into the pot with the cooked vegetables. Add the remaining vegetable broth, hominy, cumin, and oregano. Season with salt and pepper.
Simmer the Pozole:
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld together.
Adjust Seasonings:
Taste the pozole and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve:
Ladle the pozole into bowls and let each person customize their toppings with radishes, cabbage, avocado, lime wedges, tortilla strips, and extra cilantro.
Perfect Beverage Pairing:
- Mexican Lager: A light, crisp Mexican lager will complement the pozole’s fresh and spicy flavors without overpowering the dish.
- Dry Riesling: A dry Riesling, with its bright acidity and fruitiness, can also pair nicely, especially if the pozole is particularly spicy.
