pozole verde recipe

One thing I’ve learned since living in Mexico this year is that there are a few core recipes that can be used to build up any dish.

In this pozole verde recipe, the core of it is in the verde sauce, AKA green sauce.

This star player creates a homey yet refreshing dish that is a classic Mexican staple.

The best part?

You can store any leftover verde sauce in an airtight container and use it as salsa with tortilla chips the next day.

How to adapt this pozole verde recipe

My version of pozole verde changes frequently depending on what new ingredients I want to explore. I’m not totally sure how traditional these additions are to the OG pozole verde recipe, but I like them anyway.

  • Veggies – I like adding poblano peppers (seeds removed) to my green pozole for a fresh and spicy bite. You can add them to either the tomatillo mixture and blend them into the green sauce, or add them to the hominy and veggies for a veggie-filled pozole verde.
  • Meat – This traditional Mexican stew is made with shredded chicken or pork shoulder. If you want to add something similar to your vegan pozole verde, then I like adding either banana blossoms or canned jackfruit. They shred easily and cook into the soup nicely.
  • Spicy Additions – You can add green chiles to the tomatillo puree for extra spice that packs so much flavor, or add another jalapeno pepper to the green sauce to kick it up a notch.
  • Toppings – I love serving Mexican food with fresh cilantro, lime wedges, chopped onion, shredded cabbage, and (vegan) sour cream. Pickled onions are also *chef’s kiss*

How to make this vegan pozole verde recipe

pozole verde recipe ingredients

In a pot, add vegetable broth, canned hominy, garlic, and onion. Bring to a simmer. This will be your stock pot.

In a pot, add vegetable broth, canned hominy, garlic, and onion. Bring to a simmer. This will be your stock pot.

To make the green sauce, add tomatillos, onion, jalapenos, and pumpkin seeds to another pot on high heat. Bring to a boil then reduce to a simmer. Once tomatillos soften, drain the water.

Add cooked vegetables to a blender with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.

Remove garlic and onion from the stockpot and pour in salsa from the blender. Add oregano and continue cooking on low heat for about 20 more minutes, stirring occasionally. Adjust salt to your liking.

To serve, ladle soup into a bowl and garnish with  shredded red cabbage, radishes,  lime, chopped cilantro, sliced avocado.

Vegan pozole verde recipe

This vegan pozole verde recipe is so frickin’ good. With fresh ingredients like cilantro, tomatillos, and hominy, I can’t wait for you to try it.
Course: Dinner
Cuisine: Mexican
Keyword: pozole, soup

Ingredients

Soup

Salsa

To serve optional

Instructions

  • In a pot add vegetable broth, canned hominy, garlic, and onion. Bring to a simmer.
  • Add tomatillos, onion, jalapenos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften, drain the water.
  • Add cooked vegetables to a blender with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.
  • Remove garlic and onion from the stockpot and pour in salsa from the blender. Add oregano and continue cooking for about 20 more minutes. Adjust salt to your liking.
  • To serve, ladle soup into a bowl and garnish with shredded red cabbage, radishes, lime, cilantro.

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