Vegan Pozole Verde

No ratings yet

My Vegan Pozole Verde is a comforting and delicious take on the traditional Mexican dish. I use hominy, tomatillos, and poblano peppers to make a filling soup that comes together in under an hour. It’s simple, taste great, and is perfect for a family meal any day.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 330kcal

Author: Anjali Shah

Equipment

Regular Blender

Ingredients

1 cup sweet or yellow onion , chopped (see note)
1/2 - 1 teaspoon sea salt , optional (see note)
Drizzle of oil or broth to sauté if oil-free
1 pound tomatillos , peeled and chopped (see note)
2 poblano peppers , seeded and chopped (see note)
1 jalapeno , seeded and chopped (see note)
4 cloves garlic , minced (see note)
¼ cup cilantro (see note)
1 teaspoon dried oregano
30 ounces hominy , canned
14 ounces jackfruit , canned, rinsed and shredded (optional)
4 cups veggie broth , low sodium if needed

To serve (optional):

Instructions

Sauté the onion, salt (if using) and oil or broth until the onions are soft and browning. About 5 minutes.
Add the tomatillos, peppers, garlic, cilantro and oregano and cook until the tomatillos have released their liquid and everything is beginning to brown. About 7-8 minutes.
Next, take the mixture and carefully put it in a blender, making sure not to get burned. Pulse to chop. Make it as smooth as you prefer.
Put hominy and jackfruit into the pot. Cook until browned a little, about 5 minutes.
Add the pureed tomatillo mixture back in the pot, then add in the broth.
Simmer for about 15 minutes until reduces a bit and thickens.
Serve with whatever toppings you prefer!

Notes

My #1 Secret Tip for making my Vegan Pozole Verde is to take the time to shred and brown the jackfruit before adding the tomatillo mixture back in. The first time I made this, I skipped this step and ended up with a mushy texture that just did not work. Now, I always let the jackfruit cook with the hominy until it gets slightly crispy on the edges.
For an extra thick texture: I like to blend some of the hominy with the tomatillo mixture to make the broth even thicker.

For a shortcut: If I want to save time, I swap out the fresh ingredients for two and a half cups of tomatillo-based salsa. I skip straight to browning the hominy and jackfruit, then add the salsa and broth.

Let the tomatillo mixture cool slightly before blending: I always let the sautéed mixture cool for a few minutes before blending to avoid splatters. Blending in batches also helps keep the texture smooth and even.

For a smokier flavor: Roasting the tomatillos, poblano, and jalapeño peppers in the oven before adding them to the pot gives the broth a deeper, smoky flavor.

Nutrition