The Best Vegan Green Pozole

The Best Vegan Green Pozole ♥

Today we will prepare a delicious Vegan Green Pozole.

Pozole verde is a very very traditional Mexican dish (ahh it’s just too good!) and also very easy to prepare. It is basically a soup made with poblano pepper, jalapeño pepper, tomatillo, onion, garlic, coriander and aromatic herbs; nixtamalized cacahuazintle corn (hominy corn) and some other toppings that are added to this super delicious mexican dish. The variations of the ingredients depend on the style of the cook, but usually those are the base ingredients.

For this Vegan Green Pozole we are going to use pre-cooked hominy corn (for practicality reasons) and as an extra element we will add mushrooms.

See how I made it 👀

How is vegan green pozole served?

Vegan green pozole is served in the same way as the conventional one (non-vegan version). In a bowl you add the pozole (broth with hominy corn and mushrooms) and top it with chopped lettuce, avocado slices, finely chopped onion, radish slices, a little bit of oregano, peanut sauce and lemon juice.
Tostadas on the side are totally optional but gives it a nice crunch to it, so if you can get tostadas, I 100% recommend it. You can crush them a little and sprinkle them along with the toppings or just bite the tostada before you take a spoonful of pozole. YUM!

Can I substitute the mushrooms?

If you don’t like mushrooms, you could substitute it for bits of something similar, like grilled or baked tofu. Just season it (garlic powder, onion powder, salt) when you cook it separately and add it directly to your bowl of pozole.

Can I skip sauteing the mushrooms and just add them raw?

For sure, sealing and pre-seasoning them is optional, but it gives them very good texture and flavor.

Can I substitute hominy corn for regular white corn?

If instead of using hominy you go for normal corn, it becomes “Pozolillo”. That is another mexican dish and it tastes a little different because of the type of corn, but it is still very tasty.

Should tomatillos be raw or fresh?

Either way works just fine. In Mexico I always use fresh tomatillos, but here in Canada it’s a little hard to find them, so I’ve only been able to find ‘La Costeña’ canned tomatillos and honestly, they worked quite well.

Now, let’s prepare this delicious Vegan Green Pozole ♥

By the way, this is our new cookbook! 😍
Click on the image to get more info.

Print Recipe

The Best Vegan Green Pozole

Traditional Mexican Green Pozole but vegan! This vegan Green pozole is a super rich, and delicious brothy soup made with Green peppers, hominy and mushrooms, served with a spicy peanut salsa, lettuce, onion, avocado and raddish. So good!!

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Main Course

Cuisine: Mexican

Keyword: mexican pozole, mushroom pozole, spicy peanut salsa, spicy salsa for pozole, traditional green pozole, vegan mexican food, vegan mexican recipe, vegan pozole

Servings: 6 large bowls

Author: Annie

Ingredients

• 450 g mushrooms, sliced
• 2 poblano peppers, seeded and stem removed, coarsely chopped
• 2 medium jalapeño peppers, stem removed, coarsely chopped
• 400 g tomatillos* cooked
• 1 small onion, chopped into small pieces (100 g)
• 4 large garlic cloves (18 g)
• ½ cup coriander, leaves and stem (20 g)
• ¼ cup pumpkin seeds (30 g)
• 2 tsp oregano
• 1 tsp salt adjust to taste
• Black pepper to taste
• 3 cups of water
• 2 tbsp olive oil
• 6 cups vegetable broth dissolve 3 cubes or 30 g of vegetable stock powder in 6 cups water
• 3 ½ cups white hominy corn canned/pre-cooked

Spicy Peanut salsa

• 30 g dried chili pods, remove stem (dried chile de árbol)
• 1/3 cup roasted peanuts (50 g)
• 3 tbsp sesame seeds (25 g)
• 2 cloves of garlic (3 g)
• ¼-½ tsp salt adjust to taste
• ½ cup canola or olive oil

Toppings

• Lettuce finely chopped
• Avocado slices
• Onion finely chopped
• Radish slices
• Oregano to taste
• Lime juice to taste

Instructions

• Optionally, sauté the mushrooms for 2-3 minutes in a pan with a little hot oil. Season with a pinch of garlic salt (or just a pinch of salt and pepper). Remove from the pan and reserve. If you want to skip this step just add them raw along with the hominy corn.
• Blend the poblano peppers, jalapeños, tomatillos, onion, garlic, coriander, pumpkin seeds, oregano, salt, pepper and 3 cups of water.
• In a large pot, heat 2 tbsp olive oil and once hot, add the Green sauce. Let it simmer for 13-14 minutes.
• Add 6 cups of vegetable broth and mix.
• Rinse the hominy and add it to the broth along with the mushrooms. Cover with a lid and let the pozole simmer for 15 minutes.
• Prepare the peanut salsa: heat the oil, and fry the chilies for a couple of minutes over low heat – make sure not to burn them -. Remove from the heat and add the peanuts, sesame seeds, garlic and mix. Cover with a lid so they lightly cook with the residual heat from the pan. Let cool and blend (if the sauce is too thick, add a little more oil until it forms a thick paste). Try the salsa before adding it to the pozole because it’s really spicy.
• Serve the pozole with all the toppings and peanut salsa to taste.

Notes

*If you can find raw tomatillos, use 300 g

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