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.
Ingredients
Scale
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:
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, jalapeno, garlic, and cauliflower and sauté for 5 minutes.
- 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).
- Serve in bowls and top with fresh cilantro, lime wedges, avocado slices, and radish slices.
- 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