Pozole Verde Recipe Vegetarian Style Made Easy and Delicious

Pozole is a classic Mexican stew that bursts with rich flavors and comforting warmth. Traditionally made with pork, this hearty dish can easily be adapted into a delicious vegetarian version without sacrificing its authentic taste.

Our pozole verde recipe vegetarian features a vibrant green sauce made from tomatillos, poblano peppers, and fresh herbs, combined with tender hominy and a medley of vegetables. It’s perfect for cozy dinners, festive gatherings, or whenever you crave a nourishing bowl of goodness.

This meatless pozole is packed with texture and bold flavors, making it just as satisfying as the original. Plus, it’s naturally gluten-free and easy to customize with your favorite toppings.

Whether you’re a longtime vegetarian or just looking to explore plant-based Mexican dishes, this recipe will quickly become a staple in your kitchen. Ready to dive into this flavorful, wholesome stew?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian pozole verde stands out for its fresh, zesty flavor and comforting warmth. The combination of tomatillos and roasted poblano peppers gives the broth a bright, herbal green color and a mild smoky kick that’s simply irresistible.

Unlike heavier meat-based pozoles, this version is lighter yet still hearty thanks to the hominy and vegetables. It’s also incredibly versatile—easily adapted to vegan diets or personalized with your favorite garnishes like radishes, avocado, or crunchy tostadas.

Plus, it’s a fantastic way to enjoy a traditional Mexican dish with a plant-based twist. If you love exploring vegetarian Mexican recipes, you might also enjoy our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Ingredients

• 2 cups white hominy (canned or pre-cooked, drained and rinsed)
• 5 tomatillos, husked and rinsed
• 2 poblano peppers
• 1 medium white onion, quartered
• 4 cloves garlic
• 4 cups vegetable broth
• 1 bunch fresh cilantro (about 1 cup packed leaves)
• 1 cup fresh spinach or kale, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime
• Optional toppings: sliced radishes, shredded cabbage, diced avocado, chopped green onions, lime wedges, crushed tortilla chips or tostadas

Equipment

• Large pot or Dutch oven
• Blender or food processor
• Roasting pan or baking sheet
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the peppers and tomatillos: Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, about 5-7 minutes per side. Transfer to a bowl and cover tightly with plastic wrap to steam for 10 minutes. This makes peeling easier.
2. Roast the tomatillos, onion, and garlic: On the same baking sheet, place the tomatillos, quartered onion, and garlic cloves. Broil until they develop some char and soften, about 8-10 minutes. Peel the garlic once cooled.
3. Peel and seed the poblanos: Once steamed, peel off the skins of the poblano peppers, remove seeds, and roughly chop the flesh.
4. Make the green sauce: In a blender, combine the roasted tomatillos, poblanos, onion, garlic, fresh cilantro, spinach (or kale), cumin, oregano, and 2 cups of vegetable broth. Blend until smooth. Season with salt and pepper to taste.
5. Cook the pozole: In a large pot or Dutch oven, heat olive oil over medium heat. Pour in the green sauce and bring to a simmer. Add the hominy and remaining 2 cups of vegetable broth. Simmer gently for 20-25 minutes to allow flavors to meld. Adjust seasoning as needed. Stir in lime juice just before serving.
6. Serve with toppings: Ladle pozole into bowls and top with your choice of radishes, shredded cabbage, avocado, green onions, lime wedges, and crunchy tortilla chips or tostadas for added texture.

Tips & Variations

Tip: If you want extra depth of flavor, sauté diced mushrooms or add a splash of soy sauce to the broth. For a heartier stew, include cooked black beans or diced potatoes.

To make this dish vegan, simply ensure your vegetable broth is free from animal products and avoid cheese or sour cream toppings.

For a smoky twist, try adding a chipotle pepper in adobo sauce to the blender mixture. You can also substitute the hominy for canned white beans if preferred.

Feeling adventurous? Check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more hearty plant-based meals with bold spices.

Nutrition Facts

Serving Suggestions

Pozole verde is best enjoyed fresh, served hot with an array of colorful toppings. Fresh lime wedges and crunchy radishes bring brightness and texture, while creamy avocado adds richness.

For a complete meal, serve alongside warm corn tortillas or your favorite Vegan Bread Machine Recipe for Soft, Delicious Loaves. A light side salad or pickled vegetables also complement the stew well.

To celebrate Mexican flavors in other ways, explore our Vegetarian Recipes for Cinco de Mayo: Festive & Easy Idea for more crowd-pleasing dishes.

Conclusion

This vegetarian pozole verde recipe offers a vibrant, flavorful alternative to the traditional meat-based stew. It’s packed with wholesome ingredients like hominy, tomatillos, and fresh herbs, delivering a comforting meal that’s both nutritious and satisfying.

Perfect for those who want to enjoy Mexican cuisine with a plant-based twist, this recipe is straightforward, customizable, and sure to impress family and friends. Whether you’re cooking for a weeknight dinner or a special occasion, this pozole verde will warm your soul and delight your taste buds.

Don’t forget to explore more delicious vegetarian recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or our Vegetable Alfredo Recipes for Creamy, Healthy Dinners to keep your meals exciting and wholesome!

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