Vegan Pozole Verde Recipe Easy and Delicious to Make

Pozole verde is a beloved traditional Mexican stew, famous for its rich flavors and hearty ingredients. This vegan pozole verde recipe offers a fresh, plant-based twist on the classic, making it perfect for those who want to enjoy this festive dish without any animal products.

Combining hominy, fresh tomatillos, poblano peppers, and a medley of spices, this pozole verde is vibrant, comforting, and packed with wholesome goodness. Whether you’re celebrating a special occasion or simply craving a bowl of warming soup, this recipe will satisfy your taste buds and nourish your body.

Crafted with love and care, this vegan pozole verde is not only delicious but also easy to prepare. It’s an excellent way to introduce more plant-based meals into your diet while honoring traditional Mexican cuisine.

Plus, it’s perfect for sharing with family and friends, especially during holidays like Cinco de Mayo or Christmas. Dive into this flavorful journey and discover why this recipe is a new favorite in many kitchens around the world.

Why You’ll Love This Recipe

Vegan pozole verde offers a burst of authentic Mexican flavors without compromising on health or ethics. The combination of fresh tomatillos and poblano peppers creates a tangy, mildly spicy broth that’s both refreshing and deeply satisfying.

This recipe is:

• Nutritious: Packed with fiber-rich hominy and vegetables.
• Comforting: Perfect for chilly evenings or festive gatherings.
• Easy to make: Uses simple ingredients and straightforward steps.
• Customizable: You can adjust spice levels or add your favorite toppings.
• Allergy-friendly: Free from dairy, eggs, and meat.

Whether you are a longtime vegan or just exploring plant-based meals, this pozole verde is sure to become a staple in your recipe collection.

Ingredients

• 2 cups dried hominy (or 3 cans of cooked hominy, drained and rinsed)
• 1 lb fresh tomatillos, husked and rinsed
• 2 poblano peppers, roasted, peeled, and seeded
• 1 medium white onion, quartered
• 4 cloves garlic, peeled
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1-2 jalapeño peppers, seeded for less heat (optional)
• Salt and black pepper to taste
• 2 tablespoons olive oil or avocado oil
• Fresh cilantro, chopped (for garnish)
• Radishes, thinly sliced (for garnish)
• Shredded cabbage or lettuce (for garnish)
• Lime wedges (for serving)
• Avocado slices (optional, for serving)

Equipment

• Large pot or Dutch oven
• Blender or food processor
• Cutting board and sharp knife
• Roasting pan or baking sheet (for roasting poblanos)
• Colander (if using canned hominy)
• Measuring cups and spoons
• Wooden spoon or ladle

Instructions

1. Prepare the hominy: If using dried hominy, soak it overnight in plenty of water. Drain and rinse the next day, then cook in fresh water for about 1-2 hours until tender. If using canned hominy, drain and rinse well.
2. Roast the poblano peppers: Place the poblano peppers under a broiler or over an open flame until the skin is charred and blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skin, remove seeds, and chop roughly.
3. Cook tomatillos and aromatics: In a large pot, combine the tomatillos, quartered onion, garlic cloves, and jalapeños (if using) with enough vegetable broth to cover them. Bring to a boil and simmer for 10-15 minutes until the tomatillos are soft.
4. Blend the green sauce: Carefully transfer the cooked tomatillos, onion, garlic, jalapeños, and some broth to a blender. Add the roasted poblanos. Blend until smooth and bright green. Add more broth if necessary to reach a soup-like consistency.
5. Combine and simmer: Pour the green sauce back into the pot with the hominy. Add oregano, cumin, smoked paprika, salt, and pepper. Stir well and simmer for 20-30 minutes to meld flavors. Adjust seasoning as needed.
6. Finish and serve: Ladle the pozole verde into bowls. Garnish with fresh cilantro, sliced radishes, shredded cabbage, and avocado slices. Serve with lime wedges on the side to squeeze over the soup for a refreshing zing.

Tips & Variations

“For extra depth of flavor, try adding a splash of lime juice into the pot just before serving. You can also boost the protein content by stirring in cooked black beans or shredded jackfruit for a heartier meal.”

• Spice level: Adjust the number of jalapeños or add serrano peppers if you like it hotter.
• Hominy alternatives: If you can’t find hominy, substitute with cooked large white beans or chickpeas for a different texture.
• Slow cooker version: Combine all ingredients (except garnishes) in a slow cooker and cook on low for 6-8 hours.
• Make it creamy: Blend in a small amount of soaked cashews or coconut milk for a luscious, creamy pozole verde.

Nutrition Facts

Serving Suggestions

This vegan pozole verde is a versatile dish that pairs wonderfully with traditional Mexican sides. Consider serving with warm corn tortillas or crispy tortilla chips for dipping.

A fresh green salad with lime dressing complements the rich flavors perfectly.

For a festive touch, set up a toppings bar with sliced radishes, chopped onions, shredded lettuce, avocado, and extra lime wedges so guests can customize their bowls. You might also enjoy it alongside a refreshing agua fresca or a sparkling cucumber-lime drink.

Looking for more plant-based Mexican inspiration? Check out Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for delicious ideas!

Conclusion

This vegan pozole verde recipe is a celebration of vibrant flavors and wholesome ingredients that bring the essence of Mexican cuisine to your table in a completely plant-based way. Its tangy green broth, tender hominy, and fresh toppings make every bite a delightful experience.

Whether you’re cooking for a crowd or enjoying a cozy night in, this pozole verde is a nourishing and satisfying choice. Plus, it’s easy to prepare ahead and customize to your liking.

Embrace the warmth and tradition of this dish while enjoying the health benefits of a vegan lifestyle.

For more wholesome, plant-based recipes, you might love exploring our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to round out your cooking repertoire.

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