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.
Ingredients
Soup
- 4 cups vegetable broth
- 1 can hominy
- 1-2 cloves garlic
- ½ white onion
- ½ tsp oregano
Salsa
- 8-10 tomatillos
- ½ white onion
- 2 jalapenos
- ½ cup cilantro
- 4 cloves garlic
- 1 tsp oregano
- 1 tsp salt, more to taste
To serve optional
- cilantro
- red cabbage shredded
- radishes slices
- lime wedges
- tortilla strips
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.