The Best Vegan Green Pozole
Indulge in the essence of Mexico with our Vegan Green Pozole—a traditional delight gone plant-based! Savor the rich flavors of tomatillos, hominy, and mushrooms in this deliciously satisfying soup.
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 teaspoon oregano
- 1 teaspoon salt, adjust to taste
- Black pepper to taste
- 3 cups of water
- 2 tablespoon 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)
- ⅓ cup roasted peanuts, (50 g)
- 3 tablespoon sesame seeds, (25 g)
- 2 cloves of garlic, (3 g)
- ¼-½ teaspoon 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 tablespoon 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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