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Pozole Verde

Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Soup
Keyword: Vegan
Servings: 8

Ingredients

  • 2 (15-ounce) cans canned pinto beans drained and rinsed
  • 2 (25-ounce) cans white hominy drained and rinsed
  • 1 white onion quartered
  • 1 lb tomatillos husks removed
  • 5 cloves garlic peeled
  • 3 jalapeños stemmed, seeds removed if you'd like it less spicy
  • 1/4 cup neutral oil grapeseed or avocado oil, divided
  • 1/2 cup pumpkin seeds raw
  • 6 cups vegetable broth

To garnish

  • diced white onion
  • cilantro leaves
  • tortilla chips
  • dried oregano leaves (preferably Mexican oregano)
  • sliced radishes
  • thinly sliced white cabbage

Instructions

  • Prep hominy. Drain and rinse hominy. Fill a large saucepan with salted water and bring to a boil over high heat. Add hominy, remove from heat and let blanch while you prep the other ingredients. 
  • Char the vegetables. Heat broiler to high. Arrange onion, tomatillos, garlic, and jalapeños on a baking sheet. Broil until charred on all sides, turning occasionally. Keep a close eye on the garlic, it will toast faster than the others. Remove it as it gets golden brown but not burnt. 
  • Fry the pepitas. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Add pumpkin seeds and fry in the oil until toasted and starting to pop. Season with salt and transfer to a blender.
  • Blend the green sauce. Once vegetables are charred, add them to the blender as well along with 1/2 cup of the water or vegetable broth (if using) and the cilantro. Blend on high until very smooth. 
  • Fry the sauce. Heat remaining 3 tablespoons of oil in a large soup pot over medium-high heat. Add pureed vegetable mixture (careful, it will spatter), and stir constantly, frying the sauce until thickened slightly, about 5 minutes. Add remaining 5 1/2 cups of water or broth. Drain the soaked pinto beans and add those too. 
  • Simmer soup until beans are tender. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1 hour (this will take longer if you didn't pre-soak the beans). 
  • Add hominy. Drain hominy and add to the pot. Season with salt (start with 2 teaspoons and go from there). Serve with as many garnishes as you can stand.

Notes

If you'd like to use canned pinto beans instead of dried. Use 2 (15 ounce) cans. Drain them and add them with the hominy. 
If you'd like to use dried hominy. Soak 1 cup of dried hominy with the dried pinto beans and add them in the beginning with the dried beans. 
 
Vegan Pozle Verde
(https://www.holajalapeno.com/vegan-pozole-recipe/)