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A bowl of Verde Pozole in a white bowl with hominy garnish on a slate background
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Verde Pozole - Vegetarian/Vegan

Warm your tummy and soul with Pozole, a traditional Mexican soup made with an assortment of fresh vegetables, hominy, and simmering spices.
Course dinner, lunch
Cuisine Mexican
Keyword Mexican, Soup
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 192kcal
Author Jen

Ingredients

To Saute'

  • 1 Tablespoon olive oil
  • 4 cloves garlic, smashed and coarsely chopped
  • 1 large white onion, chopped
  • 4 carrots, large
  • 4 celery stalks, sliced
  • 2 teaspoons mexican oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

To Blend

  • 1 pound tomatillos (approximately 6 medium) husked and washed
  • 2 poblanos, cut into large pieces
  • 1-2 jalapeno or serrano pepper(s) destemmed and washed. If sensitive to spice, remove seeds and membrane accordingly
  • 1 cup cilantro
  • 1 cup vegetable broth

All Together Now

  • 4-5 cups vegetable broth
  • 28 ounce can hominy, drained
  • ½ cup cilantro, coarsley chopped destemmed and washed
  • Garnish: cilantro, sliced radish, onion, chopped cabbage, lettuce, and lime
US Customary - Metric

Instructions

  • Cut the garlic, onions, carrots, and celery. In a large pot or dutch oven, heat oil over medium heat. Once oil is glistening, add vegetables and cook until softened and brown, about 5-7 minutes.
  • In the meantime, add tomatillos and pepper(s) to a medium-size pot and cover with water. Bring to a boil, then cook for about 10 minutes. When the tomatillos change from bright to olive green, they're done. Let stand 5 minutes.
  • Once vegetables are softened and browned, add oregano, salt, and pepper. To enhance the flavor of the mixture. cook and stir for another 2 minutes.
  • Add drained hominy and 4 cups vegetable broth. Stir and simmer over medium heat.
  • In a high speed blender, combine strained tomotillos, pepper(s), poblanos, cilantro, and 1 cup vegetable broth. Start on low, then blend on medium, until smooth. Add mixture to the pot or dutch oven and continue cooking until the soup is heated. If needed, add salt, pepper, and mexican oregano.
  • Warm your soul!

Notes

Partially adapted from Isabelle Eats (link won't post)
Blender recipe gifted by our friend Freddy and changed slightly.
Kidney, navy, or black beans are a wonderful and healthy addition to this soup. 
Verde Pozole keeps for about 5 days.

Nutrition

Calories: 192kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Fiber: 8g | Sugar: 11g