Vegetarian Pozole Verde

Hmm pozole…a thick rich stew made with hominy kernels, topped with avocados, radishes, and cilantro. This traditional thick soup called pozole verde (green pozole), which dates back to Mayan food traditions, is celebrated in Mexican foodways. What was pozole made of? Also called posole, this soup is typically made with pork, but in this plant-based (vegan) version I’ve traded the pork for cauliflower and chickpeas. But the flavor profile stays true to the traditional pozole verde flavors of onions, garlic, cumin, jalapeno, oregano, cilantro, and lime. This delicious gluten-free recipe for Vegetarian Pozole Verde comes together in 30 minutes, and it’s based on easy pantry items you can store—canned hominy, chickpeas, and broth—along with a few fresh items, like cauliflower and the toppings, which include sliced radishes, avocado, and fresh cilantro. Serve it with corn tortillas and you have a balanced meal in one!

I am truly enamored with Mexican food traditions, having lived in California for most of my life. I love this delicious, plant-based way of eating, based on the sunny flavors of corn, beans, rice, tomatoes, avocados, citrus, herbs, and spices. Yet, I am not a true expert of Mexican foodways. Check out the work of registered dietitian Kristen Linares, who is an expert in Mexican and Latin American food culture, to learn more about Mexican cuisine.

Watch me make this recipe on Instagram here.

Vegetarian Pozole Verde

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(8 votes, average: 4.75 out of 5)
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4.8 from 8 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This gluten-free Vegetarian Pozole Verde is based on traditional Mexican flavors in this hearty stew, which has a fresh addition of cauliflower and chickpeas. You can get it on the table in 30 minutes for a healthy, delicious one-dish meal.

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Ingredients

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Soup:

• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 1 jalapeno, finely diced
• 3 cloves garlic, minced
• ½ medium head cauliflower, chopped into small florets
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 (30-ounce) can hominy, with liquid
• 1 (15 ounce) can chickpeas, with liquid
• 2 cups vegetable broth
• 1/2 teaspoon salt (optional)

Toppings:

• ¼ cup chopped fresh cilantro
• 1 lime, sliced into wedges
• 1 medium avocado, sliced
• 6 small radishes, thinly sliced

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion, jalapeno, garlic, and cauliflower and sauté for 5 minutes.
3. Add cumin, oregano, hominy, chickpeas, vegetable broth, and salt (optional). Stir well, cover, and simmer for 20 minutes, until vegetables are tender. May add additional water if mixture is too thick (it should be the texture of a thick stew).
4. Serve in bowls and top with fresh cilantro, lime wedges, avocado slices, and radish slices.
5. Makes 6 servings (1 3/4 cups each).

Notes

This recipe is gluten-free.

Try serving this recipe with corn tortillas, plant-based cheese, or cashew cream.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Cuisine: American, Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 301
• Sugar: 6 g
• Sodium: 1006 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 13 g
• Protein: 10 g

Try some of my other plant-based stew recipes here:

Vegan Guinness Stew
Curried Yellow Lentil Stew
Mofongo with Caribbean Vegetable Stew
Red Lentil Stew with Root Vegetables

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