Did you know that one out of every ten restaurants in the U.S. sells Mexican food, making it the most popular style of international cuisine in the country? Will vegan "burrito nation" be the next organic trend? We wanted to provide a healthy, flavorful, vegan spin on a traditional dish.
Born and raised in New Mexico, I was very accustomed to the culture, way of life, and in my opinion, the best food on the planet. If you have ever spoken to anyone from New Mexico, it is almost guaranteed that you will hear the words “green chile” name-dropped somewhere in the conversation. There is more value to this crop beside its commercial worth, and that's because green chile is one of the staple ingredients in most New Mexican cuisine. Having a nine year exploration into the world of vegan cooking, I have found that there are usually lesser known, specialized ingredients that really “make” the meal – and this is one of those ingredients.
After moving to California, I have certainly felt the absence of this underrated pepper in the golden state. I’ve tried cooking with different peppers and experimented with close relatives of the Hatch Green Chile (Anaheim chile.) Alas, the disappointment set in. There is just nothing that can compare. However, during my exploration, I was lucky enough to come across some really great recipes, and substitutes for the highly-prized vegetable. I will share my favorite recipe, one that hits all the right notes for this southwest girl.
This recipe is great for beginners to New Mexican/Mexican food recipes. I used Poblano Peppers and Serrano peppers for spice, in the main broth. I will admit, I did have a stash of green chile left over from last harvest, which I also threw into the blend as well.
The great thing about most Mexican dishes, is that they typically only require simple ingredients. It’s the way you prepare the ingredients that really add that special flavor to the meal. In this case, the trick is to roast all the veggies BEFORE blending them. This method of cooking will unlock the smoky flavors of the peppers and tomatillos. Make note: Do NOT skip this step, otherwise your tomatillos will carry a tart taste and it will overpower every other flavor.
After your vegetables are roasted, and blended, now time to add the vegetable broth. Keep in mind, the traditional pozole recipe calls for pork or chicken broth. So if you are already accustomed to that flavor, this will be a slightly different taste- one that is animal-product-free and plant-based!
Add the hominy to the mix, and all your spices. Hominy will give the pozole a heartiness that cannot be replaced. Feel free to throw in extra veggies like, corn, garbanzo beans, white beans etc. If you decide to use corn, I would recommend using a sweet corn. Also, the beans are great for protein, and should be used to replace the meat in this recipe.
Finally, we’ve come to the last steps. After allowing the ingredients to boil for about 15 minutes, reduce heat to a low simmer and let sit for 30 more minutes. This step establishes a great flavor profile and well mixed broth and also allows the hominy the opportunity to soak in all that zestiness! You can serve in a large bowl with cilantro, radishes, and/or avocado as a side. Adding some fresh squeezed lime juice to my finished pozole, really tied all the seasonings together. That little taste of citrus really brought it all back home for me. Making this dish is a nostalgic and hearty classic!
We hope you enjoy your Vegan Pozole Verde. For more healthy recipes stay connected with SMART Pressed Juice on Facebook Group where our SMART Juicers often share and post their favorite low-calorie, plant-based recipes.
VEGAN POZOLE VERDE
Vegan Pozole Verde is packed with traditional Mexican flavors like fire roasted poblanos, cilantro, and warm cumin and served with a variety of toppings such as radishes, green onions, and avocado!
8 min Prep Time | 45 min Cook Time | 53 min Total Time
4 Poblano peppers
1 to 2 jalapenos (based on your spice tolerance)
10 to 12 tomatillos, husks removed and halved
1 white onion, cut into quarters
5 cloves garlic, peeled
1 tablespoon cumin powder
1 cup fresh cilantro
2 tsp coriander powder
6 cups vegetable broth
One 28 oz can hominy
1 can white beans
salt and pepper to taste
Limes cut into wedges
Thinly sliced radishes
Thickly sliced green onions
For Pozole Base
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. Add in, cumin powder, coriander powder, and fresh cilantro and blend until smooth.
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
Simply 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 and enjoy!
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