Description
A flavorful and hearty vegetarian pozole made with hominy and a vibrant green chili sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 2 poblano peppers, seeded and chopped
- 2 jalapeño peppers, seeded and minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can corn, drained
- 4 cups vegetable broth
- 2 (15 ounce) cans hominy, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Optional toppings: shredded lettuce, chopped cilantro, diced avocado, lime wedges, radishes
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, poblano peppers, and jalapeño peppers. Cook until peppers are tender, about 10 minutes.
- Stir in crushed tomatoes, corn, vegetable broth, hominy, oregano, and cumin.
- Bring to a simmer, then reduce heat and cook for at least 20 minutes, or until flavors have melded.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier pozole, leave some seeds in the jalapeño peppers.
- You can add other vegetables like zucchini or green beans.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegetarian Pozole Verde, Pozole Verde Recipe, Mexican Soup, Hominy Soup, Green Chili Soup, Meatless Pozole