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!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Servings: 6
Calories: 343kcal
Author: Averie Sunshine
Ingredients
Blender
roughly chop or quarter all ingredients depending on how powerful your blender is:
1poundtomatilloshusks removed
2large poblano peppersseeds removed
2jalapeno peppersseeds removed
½of 1 extra-large white onionpeeled
1cuplow-sodium vegetable brothor more if needed to get your blender moving
Stockpot
3tablespoonsolive oil
1large poblano pepperseeds removed and diced small
½of 1 extra-large white onionpeeled and diced small
6clovesgarlicfinely minced or pressed
2 to 3teaspoonscuminstart with 2 and add more to taste later, if desired
1teaspoonground coriander
1teaspoondried Mexican oreganoregular dried oregano may be substituted
two 15.5-ounce cans red kidney beansdrained and rinsed
two 15.5-ounce cans white hominydrained and rinsed
2+ teaspoons kosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼cuplime juiceor to taste
1+ cup low-sodium vegetable brothoptional or more if desired
¼ to ⅓cupfresh cilantrofinely minced; or to taste plus more for garnishing if desired
radishessliced thin for garnishing
cotija cheeseoptional for garnishing
avocadooptional for garnishing
cilantrooptional 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.