20-Minute Easy Vegan Pozole Verde
20-Minute Easy Vegan Pozole Verde - Think pozole needs meat? Think again! You'll never miss the meat in this EASY, hearty, and satisfying pozole that's full of authentic Mexican flavors!! PERFECT for busy weeknights and chilly weather!!
Servings: 6
Calories: 343cal
Ingredients
Blender
- roughly chop or quarter all ingredients depending on how powerful your blender is:
- 1 pound tomatillos husks removed
- 2 large poblano peppers seeds removed
- 2 jalapeno peppers seeds removed
- ½ of 1 extra-large white onion peeled
- 1 cup low-sodium vegetable broth or more if needed to get your blender moving
Stockpot
- 3 tablespoons olive oil
- 1 large poblano pepper seeds removed and diced small
- ½ of 1 extra-large white onion peeled and diced small
- 6 cloves garlic finely minced or pressed
- 2 to 3 teaspoons cumin start with 2 and add more to taste later, if desired
- 1 teaspoon ground coriander
- 1 teaspoon dried Mexican oregano regular dried oregano may be substituted
- two 15.5-ounce cans red kidney beans drained and rinsed
- two 15.5-ounce cans white hominy drained and rinsed
- 2 + teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ¼ cup lime juice or to taste
- 1 + cup low-sodium vegetable broth optional or more if desired
- ¼ to ⅓ cup fresh cilantro finely minced; or to taste plus more for garnishing if desired
- radishes sliced thin for garnishing
- cotija cheese optional for garnishing
- avocado optional for garnishing
- cilantro optional for garnishing
Instructions
- Blender - To a large canister of a high-speed blender, add all ingredients, and blend on high power until smooth, about 30 seconds; set aside.
- Stockpot - Add the olive oil, poblano, onion, and saute over medium-high heat for about 7 minutes, or until vegetables have softened; stir intermittently.
- Add the garlic, cumin, coriander, oregano, and cook for 1 minute, or until fragrant, stirring nearly continuously.
- Add the blender canister mixture to the stockpot and stir to combine.
- Add the beans, hominy, salt, pepper, lime juice, stir, and allow the mixture to simmer for about 5 minutes, or until hot. Optionally, if you prefer a more brothy pozole, add an additional 1 cup vegetable broth, or more if desired.
- Add the cilantro, stir to combine, and taste the pozole. As necessary, add additional salt, pepper, or spices. I added about 3 heaping teaspoons kosher salt in total. Tip - If your pozole tastes at all flat or bland, it likely needs more salt.
- Garnish with radishes and optionally with cotija, avocado, additional cilantro, or your favorite pozole garnishes. Recipe will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 343cal | Carbohydrates: 46g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 899mg | Fiber: 12g | Sugar: 11g
