Name: Vegetarian Pozole Verde
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cans (15 oz each) white hominy, drained and rinsed; 1 tablespoon olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 poblano peppers, seeded and chopped; 2 jalapeño peppers, seeded and minced (adjust based on your spice preference); 8 cups vegetable broth; 1 cup chopped cilantro, plus more for garnish; 1 cup chopped parsley; 2 cups diced tomatillos (fresh or canned if fresh are unavailable); 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper to taste; Sliced radishes; Shredded cabbage; Diced avocado; Lime wedges; Tortilla strips or chips; Additional chopped cilantro

AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, Soups & Broths, VegetarianDifficultyIntermediate

Yields6 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

For the Pozole:

2 cans (15 oz each) white hominy, drained and rinsed

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

2 poblano peppers, seeded and chopped

2 jalapeño peppers, seeded and minced (adjust based on your spice preference)

8 cups vegetable broth

1 cup chopped cilantro, plus more for garnish

1 cup chopped parsley

2 cups diced tomatillos (fresh or canned if fresh are unavailable)

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

For the Toppings:

Sliced radishes

Shredded cabbage

Diced avocado

Lime wedges

Tortilla strips or chips

Additional chopped cilantro

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.

Ingredients