Some of my favorite recipes have been created purely out of necessity. I’m hungry. I wanna eat. What can I make with what I’ve got? It’s always those unintentional meals that seem to surprise me the most. And this vegetarian green pozole is a prime example of that. It tastes like it’s been simmering all day, but only takes about 40 minutes from start to finish. The majority of the ingredients are all pantry items, so it’s just a matter of sautéing some onions and then opening a bunch of cans of beans, chiles and hominy.
I love a soup like this that can be made and then left on the stove to simmer and stay warm. It’ll be ready to eat when you are. The exciting bit, at least for me, is the toppings. You can top this up with whatever you like, really make it your own. I’m a big fan of lots of shredded iceberg, plenty of cilantro, sour cream and tons of chips. Tostadas would probably have been my preference here, but a big bag of crunchy tortilla chips works just fine.
Like I said, this is a vegetarian pozole. I used some jarred roasted chicken base for the stock, but your could certainly use some vegetable stock and make a vegan version. It’s a pretty flexible recipe so customize it however you see fit. Ok, now onto the recipe below…
I’m hungry. I wanna eat. What can I make with what I’ve got? It’s always those unintentional meals that seem to surprise me the most.
What is pozole?
Pozole is a traditional Mexican soup or stew made with hominy, chicken or pork, and an incredibly flavorful broth that gets made with chili peppers, garlic, onion, and spices. When served it gets garnished with a variety of fresh toppings such as shredded cabbage or lettuce, radishes, avocado, lime and cilantro.
There are three main varieties of Pozole based on the type of chili used to make the broth:
Pozole Rojo
Made with red chilies like guajillo or ancho, it has that classic red brick color and a slightly smoky, spicy flavor.
Pozole Verde
Uses green chilies and tomatillos for a tangy, more acidic, green broth.
Pozole Blanco
The simplest version, with a clear broth and no added chilies, this one is all about the meat and hominy. Super simple and delicious.
What is pozole verde?
Pozole Verde, like mentioned above, is made with hominy, shredded meat (typically chicken or pork), and a vibrant green broth that gets its color from a blend of green ingredients like tomatillos, cilantro and jalapeños. The broth has a fresh, tangy, and mildly spicy flavor. For this pozole verde were making a vegetarian version, so no meat in this recipe.
Pozole Verde is commonly served with garnishes like shredded lettuce, radishes, avocado, lime, onion, and tostadas. The dish is popular in the state of Guerrero in Mexico, but other regions have their own variations of pozole.
What is Hominy?
Hominy is the star of this soup. Hominy is dried corn (maize) kernels that have been treated with an alkali, through a process called nixtamalization. The corn is soaked in a solution made from lime (calcium hydroxide) or lye (sodium hydroxide), it loosens the hulls, making the kernels easier to grind or cook. This treatment also increases the corn’s nutritional value by making its niacin (vitamin B3) more bioavailable.
The kernels get large and puffed up and have a slightly chewy texture and bite to them when kept whole and cooked in the soup.
Ingredients to make this quick vegetarian pozole verde recipe
For The Pozole
- Shallots – You can certainly substitute onions here. Shallots are what I had on hand, and they have a more mellow flavor compared to onions.
- Cilantro – Use both the stems and leaves. The stems will go into the soup to cook, while the leaves are reserved to top the soup just before serving.
- Mexican Dried Oregano – Be sure to use Mexican dried oregano. It’s different from Mediterranean oregano and comes from the verbena family, unlike Greek and Italian oregano. Mexican oregano has a more floral, slightly citrusy flavor, with a hint of licorice. It’s a strong herb, so only a pinch is needed.
- Chickpeas – I used canned chickpeas, but you can certainly cook your own. If using canned, make sure to drain them before adding to the soup.
- Hominy – The real star of this quick vegetarian pozole verde is the hominy. I used canned, but you can also get dried hominy and soak and cook it yourself. I usually use Juanita’s Hominy, which is consistently delicious.
- Potatoes – Any potatoes you like will work. They will break down and help thicken the soup.
- Diced Green Chiles – Hatch green chiles are a great choice here. I usually get them canned or jarred and always have them on hand.
- Green Enchilada Sauce – This is the shortcut I used for this recipe. Rather than roasting tomatillos to make my own sauce, I added a can of green enchilada sauce. It typically contains onions, tomatillos, jalapeños, and cilantro.
- Chicken Stock – A good chicken stock adds rich flavor with minimal effort. Use whatever stock you have or like. You can also use vegetarian broth or make your own stock if preferred.
Toppings for The Vegetarian Pozole Verde
- Queso Fresco – This classic, mild, fresh Mexican cheese adds the perfect salty bite to garnish the soup. Crumble it and serve on the side so everyone can add as much or as little as they like.
- Sour Cream – Or use crema for an even better topping. It’s a great addition, especially if the soup is particularly spicy.
- Limes – Lots of sliced lime to squeeze into the soup for added brightness.
- Iceberg Lettuce – Finely shred the lettuce for a nice textural contrast. The cool crunch works well with the hot soup.
- Tostadas or Tortilla Chips – A must-have! Some crunchy chips or tostadas on the side are perfect for scooping and dipping into the pozole.
How to make pozole verde
Sautéed Shallots
In a large pot over medium heat add the olive oil and your shallots. Season with salt and sauté until translucent. About 5 – 7 minutes.
Add in Aromatics
Add in chopped cilantro stems and dried oregano. Cook for an additional minute.
Add in Chilis and Enchilada Sauce
Next, add in chopped chiles, pureed chiles (or green enchilada sauce), hominy, potatoes, chic peas, water and stock base. Stir to combine. Bring to a simmer and cook for 20 minutes until potatoes and hominy are tender. Taste and adjust seasoning as needed.
Serve Pozole
To serve, add soup to a large bowl and top with lots of shredded iceberg lettuce, fresh cilantro, a squeeze of lime, crumbled queso fresco and a generous bit of sour cream. A large handful of chips or a few tostadas added in right before eating is a must.
Store Leftovers
Store any leftovers in a fridge for a day or two, or freeze the extras to have on hand later for a quick and easy meal.
How to freeze leftover pozole verde
This pozole is perfect for making in a large batch and freezing any leftovers for a quick meal later. Be sure to freeze it without any of the toppings.
Allow the pozole to cool completely before transferring it to an airtight container or plastic bags. Portion it out and leave some room for expansion as it freezes. It can be stored in the freezer for up to 3 months.
To reheat, thaw the pozole in the fridge overnight and warm it on the stove until heated through. Don’t forget to add plenty of fresh toppings before serving!
Can I make this a vegan pozole verde?
Absolutely! To make this a vegan pozole verde, substitute the chicken stock with a vegan option, such as vegetable broth or a vegetable broth base. Alternatively, you can use water and adjust the seasoning accordingly. You’ll likely need to add extra salt to enhance the flavor of the soup.
Green Pozole
Ingredients
The Pozole
- 1/4 C olive oil
- 3 shallots sliced
- 1/2 C cilantro stems chopped
- 1/2 tsp dried oregano
- 1 can chic peas drained and rinsed
- 50 oz hominy 1/2 a large can, drained and rinsed, freeze the rest
- 2 potatoes peeled and 1/2" dice
- 4 oz diced green chiles
- 20 oz pureed green chiles or large can of green enchilada sauce
- 2 tbsp chicken stock base adjust as needed
- 8 C water
Toppings
- queso fresco crumbled
- sour cream
- cilantro leaves
- limes in wedges
- iceberg lettuce finely shredded
- tostadas or tortilla chips
Instructions
- In a large pot over medium heat add the olive oil and your shallots. Season with salt and sauté until translucent. About 5 - 7 minutes.
- Add in chopped cilantro stems and dried oregano. Cook for an additional minute.
- Next, add in chopped chiles, pureed chiles (or green enchilada sauce), hominy, potatoes, chic peas, water and stock base. Stir to combine. Bring to a simmer and cook for 20 minutes until potatoes and hominy are tender. Taste and adjust seasoning as needed.
- To serve, add soup to a large bowl and top with lots of shredded iceberg lettuce, fresh cilantro, a squeeze of lime, crumbled queso fresco and a generous bit of sour cream. A large handful of chips or a few tostadas added in right before eating is a must.
- Store any leftovers in a fridge for a day or two, or freeze the extras to have on hand later for a quick and easy meal.
