Green Pozole
A vegetarian version with chic peas and potatoes
Servings: 8
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.