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Vegan Pozole Verde

  • 4 Poblano peppers
  • 2 jalapenos
  • 12 tomatillos, husks removed and halved
  • 1 white onion, cut into quarters
  • 5 cloves garlic, peeled
  • 1 Tbs cumin
  • 2 tsp coriander
  • 6 cups vegetable broth
  • 1 28oz can hominy
  • 1 can white beans, drained and rinsed
  • 1 cup sweet corn
  • salt and pepper to taste

Optional garnishes

  • Limes cut into wedges
  • Thinly sliced radishes
  • Thickly sliced green onions
  • Shredded cabbage
  • Fresh cilantro
  • Avocado

 

Preheat oven to 425 and grease a large baking sheet.

In a large bowl, toss poblano peppers, jalapeno peppers, tomatillos, onion, and garlic cloves in olive oil, and salt and pepper to taste. Pour onto prepared baking sheet and roast in oven for 25 to 30 minutes.

Pull from the oven and immediately pour the roasted pepper mix and all the juices into a high speed blender (such as a Vitamix). Add in cumin powder, coriander powder, and fresh cilantro and blend until smooth.

At this point you can save the base and use it as a salsa or an enchilada sauce, or continue to the next step to finish the Pozole!

To Make Pozole Verde:

Transfer Pozole base into a large pan and add vegetable broth, white beans, sweet corn, and hominy and bring to a boil. Serve with garnishes of choice!

 

Recipe courtesy of The Beautiful Balance.

 

 

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