Vegan Pozole Verde
This plant-based version of the traditional Mexican stew includes hominy, corn, spinach, poblanos, tomatillos, jalapeño, and black beans in a spicy vegetable broth. Perfect around the holidays or on any chilly winter evening.
Ingredients
- 2 large poblano peppers washed & deseeded*
- 4 tomatillos Mexican husk tomato
- 3 cloves garlic minced
- 1 jalapeño washed & deseeded**
- 1 large onion chopped
- 2 tsp cumin ground
- 1 tsp oregano Mexican dried, if available
- 1/2 tsp marjoram
- 1/8 tsp cloves ground
- 1 large handful fresh spinach leaves
- 6 cups vegetable broth homemade or store bought
- 2 15-oz cans white hominy drained and rinsed
- 2 15-oz cans black beans drained and rinsed
- 2 cups frozen corn
- salt and pepper to taste
Garnishes
- shredded cabbage
- radishes sliced thinly
- fresh cilantro chopped roughly
- lime wedges
- avocado sliced
Instructions
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Remove husks & rinse tomatillos. Place them in a pan of boiling water for about 5 minutes until soft. Using tongs, place tomatillos in blender container.
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Add poblanos, jalapeño, spinach, garlic and spices to the tomatillos in blender with 1 cup of veggie broth. Blend on high until smooth.
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In a large soup pot, saute onion over med-high heat until transparent. Add broth or water as needed to keep onion from sticking.
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Add chile/spinach mixture to the onions and cook, stirring for about 5 minutes. Don’t let it burn.
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Add drained and rinsed hominy, black beans and corn to the soup pot and pour remaining veggie broth over all. Bring to boil and reduce heat. Simmer uncovered for about 30 minutes.
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While soup is simmering, prepare the garnishes.
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Before serving, season with salt and pepper to taste.
Ladle into a bowl with the garnishes and a squeeze of lime. Serve with warm corn tortillas.
Recipe Notes
*You may want to wear rubber gloves when handling the peppers to protect from the spicy oils.
**For less spicy soup, omit the jalapeño
This recipe could also be made easily in a Crockpot! Follow steps 1-4 and then put everything in a Crockpot and cook on low for several hours.
NOTE – I like to make this a day ahead so the flavors really blend together. It also gets spicier, so be aware of that if you’re sensitive to spicy!
