• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Start Here
  • Recipes
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Start Here
    • Recipes
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Most Recent

    Vegetarian Pozole Verde -- Delicious Green Pozole!

    March 31, 2023 By Patrick 2 Comments

    76 shares
    • Share
    • Tweet

    This Vegetarian Pozole Verde is a quick way to get some comfort food in the house.  

    It's a hearty and satisfying dish, and it's a real treat to have a batch of Pozole simmering away in the kitchen...

    Knowing that at any point you can just grab a bowl and eat it 🙂

    Here's a great way to make a batch of Vegetarian Pozole Verde. So good!!

    How To Make Vegetarian Green Pozole

    I used to get annoyed with all the fixings that were piled on top of Pozole, but slowly I'm starting to add a few back in and really enjoying them. 

    So keep in mind that you can serve your Pozole Verde like this:

    Bowl of Vegetarian Pozole Verde without any fixings

    And it will still be ultra-satisfying as the broth-hominy combo is dee-licious. 

    But some acidity on top brightens it up, and lately I go with cabbage tossed in lime juice.  That's a good starting point for fixings, but you are welcome to load it up with your favorite garnishes.

    Here's a great way to make a batch of Vegetarian Pozole Verde. So good!! 

    However  you serve it up, the base flavor in Pozole Verde is built using tomatillos and Poblanos so we'll start there.   What are tomatillos?

    Start by roasting the tomatillos and Poblano in the oven (400F) for a half hour or so. 

    Roasting the tomatillos and Poblano chile pepper

    This recipe will make enough for 3-4 servings, but you are welcome to double or triple it for larger groups.

    When the tomatillos and Poblano are done roasting you can de-stem and de-seed the Poblano.  You can also pull off any puffy bits of skin on the Poblano, but don't worry about getting rid of every last bit.   Working with Poblano chiles. 

     Tomatillos and Poblano after they have roasted for 30 minutes

    Add these roasted goodies to a blender along with:

    1/2 onion
    1 jalapeno (or serrano)
    2 garlic cloves
    10-12 sprigs cilantro

    Adding the ingredients to the blender for the Pozole Verde broth

    Combine well. 

    Heat up a glug of oil in your soup pot over medium heat.  Add the green sauce from the blender and give it a few minutes to cook. 

    Cooking the green sauce in a glug of oil

    As that cooks you can drain and rinse a single can of hominy. 

    Hominy is typically sold in bigger cans, so I'm using one of those (28 oz.).  What the heck is hominy?

    Adding hominy to the Pozole

    Add the rinsed hominy to your pot along with:

    4 cups stock
    1/2 teaspoon Mexican oregano
    pinch of cumin (optional)
    1/2 teaspoon salt
    freshly cracked black pepper 

    Adding broth and aromatics to the Pozole

    Bring this up to a simmer and take a final taste for seasoning. 

    I added another generous pinch of salt to this batch, but keep in mind the salt level will depend on which stock you're using.  I used this Better Vegetable Stock. 

    Let this simmer for 10-15 minutes as you gather the final garnishes. 

    Tossing cabbabe and avocado in lime juice

    I like to toss some thinly sliced cabbage in lime juice (and a pinch of salt).  

    For this batch I also tossed avocado slices in the lime mixture.  

    Adding cabbage, cilantro, avocado and lime to the Pozole Verde

    I also added thinly sliced serranos, freshly chopped cilantro, and lime wedges -- but again, all of these garnishes are optional. 

    Here's a great way to make a batch of Vegetarian Pozole Verde. So good!!

    And it was a delicious bowl full of comfort 🙂

    It's also a real treat to find some leftover Pozole in the fridge the next day.  If it seems like it has thickened up simply add a splash of stock or water, reheat gently on the stove, and enjoy round two of your awesome Vegetarian Green Pozole.

    Enjoy!!

    Want the latest recipe?  Click your favorite from these options and follow me:  Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Here's a great way to make a batch of Vegetarian Pozole Verde. So good!!

    Vegetarian Pozole Verde

    Here's a great way to make a batch of Vegetarian Pozole Verde -- a hearty, satisfying bowl full of comfort.  So good!!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 3
    Calories: 237kcal
    Author: Mexican Please

    Ingredients

    • 1 can hominy (larger can, approx. 28 oz.)
    • 4 cups stock
    • 4-5 tomatillos
    • 1 Poblano
    • 1/2 onion
    • 1 jalapeno (or less for a milder version)
    • 2 garlic cloves
    • 10-12 sprigs cilantro
    • 1/2 teaspoon Mexican oregano
    • pinch of cumin (optional)
    • 1/2 teaspoon salt (plus more to taste)
    • freshly cracked black pepper

    For the garnish (optional):

    • thinly sliced cabbage
    • thinly sliced serrano (or jalapeno)
    • avocado slices
    • freshly chopped cilantro
    • lime wedges

    Instructions

    • De-husk the tomatillos and give them a good rinse. I usually de-stem them as well. Add the tomatillos to a roasting pan along with the rinsed Poblano and roast it all in the oven (400F) for a half hour or so.
    • Add the remaining green sauce ingredients to a blender: 1/2 peeled onion, 1 de-stemmed and rinsed jalapeno, 2 peeled garlic cloves, and 10-12 sprigs of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together. Note; you can start with just 1/2 jalapeno if you want a milder version.
    • When the tomatillos and Poblano are done roasting you can remove them from the oven and let 'em cool for a bit. Then de-stem and de-seed the Poblano. You can also pull off and discard any puffy bits of skin from the Poblano, but don't worry about getting rid of every last bit.
    • Add the tomatillos and Poblano to the blender -- the other green sauce ingredients should already be in the blender (step #2). Combine well. Heat up a glug of oil in your soup pot over medium heat. Add the mixture from the blender and cook for a few minutes over medium heat, stirring regularly.
    • Drain and rinse a single can of hominy. Add the hominy to the green sauce along with the final ingredients: 4 cups stock, 1/2 teaspoon Mexican oregano, pinch of cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper.
    • Bring this mixture to a simmer and take a taste for seasoning. I added another generous pinch of salt at this point, but keep in mind the salt level will depend on which stock you're using. I used this Better Vegetable Stock. Let simmer for 10-15 minutes.
    • As the Pozole simmers you can build the fixings. For this batch I tossed some thinly sliced cabbage and avocado in freshly squeezed lime juice (and a pinch of salt). I also chopped up some cilantro and sliced a serrano chile. Feel free to get creative with your garnishes.
    • Once the Pozole Verde has been simmering for 10-15 minutes you can serve it up! Add hominy and broth to each bowl and top with your favorite garnishes. Enjoy!!
    • Store leftovers in an airtight container in the fridge where it will keep for a few days. I usually reheat it on the stove over medium heat -- if it has thickened up simply add a splash of stock or water to thin it out.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Here's the latest recipe:  Quick Avocado Soup with Quesadillas.

    Adding Crema, black pepper, and hot sauce to the Avocado Soup

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?  Sign up below to subscribe.  All recipes are spam free.

    And don't worry, we hate spam too!  You can unsubscribe at any time.

    Thank You For Subscribing!

    « Fridge Enchiladas with Salsa de Aguacate
    Quick Avocado Soup with Quesadillas »

    Reader Interactions

    Comments

    1. Lee

      April 01, 2023 at 8:20 am

      Love love love that "glug of oil"! Always makes me smile 🙂

      Reply
      • Patrick

        April 03, 2023 at 1:39 pm

        🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2023 Mexican Please
 - Privacy Policy