If you’ve never tried vegan pozole verde you’re in for a treat. Wild mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with creamy avocado, crisp lettuce and fresh radishes.
Pozole is a dish of pre-hispanic origins, the name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies. Legend has it that it was made with human flesh, as an offering to the gods for a fruitful harvest. (Gross!)
Nowadays, there are actually 3 most common types of pozole: rojo, blanco and verde. Red pozole is seasoned with a mixture of dried chiles, white pozole is seasoned with herbs, and green pozole usually contains pumpkins seeds, tomatillos, and green chiles.
The recipe varies according to the state that you’re in. For pozole verde you can find a version from Jalisco, one from Guerrero, and one from Guanajuato. They are all very similar with small variations like adding poblano peppers, or the toppings change from state to state.
I loved the addition of pumpkin seeds to this vegan pozole verde, because it adds a touch of creaminess to the broth without using oil or cream. You can make this pozole anytime, but it would be a great addition to your Christmas or Thanksgiving menus.
I’m not going to lie, I enjoyed this so much I ate the whole batch myself in a couple of days! I hope you like it too.
The Recipe: Vegan Pozole Verde
- I think the mushrooms are perfect in this, but you can also use jackfruit.
- I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
- You can increase or decrease the amount of Serrano peppers according to your heat tolerance.
- Chayote or zucchini would make a good addition to this.
- Enjoy
Vegan Pozole Verde
Ingredients
- 1 tbsp. Vegetable oil (optional)
- 1 ½ lb. Maitake or oyster mushrooms, chopped
- 1 cup Diced onion
- 6 cloves Garlic, minced
- ½ cup Raw pumpkin seeds, pepitas
- 2 Poblano peppers
- 3-4 Serrano peppers
- 4 Tomatillos, medium
- 1/2 cup Chopped cilantro
- 1 cup Leafy greens, spinach, radish greens, swiss chard
- 1 sprig Epazote
- ¼ tsp. Cumin, ground
- ¼ tsp. Mexican oregano, dried
- 2 qts. Vegetable stock
- 1 can (29oz) White hominy 29 oz, drained, and rinsed
Garnishes:
- 1 Avocado, pitted and diced
- 4 Red radishes, sliced
- ½ Head Romaine or iceberg lettuce, finely shredded (julienned)
- 4 Tostadas
Instructions
- In a large pot set to medium heat sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min.
- While the mushrooms are cooking, toast the pumpkin seeds lightly in a small sauté pan over medium heat. Remove from pan and set aside.
- Remove the mushrooms from the pot, and add the onions. Turn heat down to medium-low and sweat onions until tender and transparent about 4-5 minutes.
- Add garlic and cook for two more minutes. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.
- Turn oven broiler on to HI setting.
- Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler for 3 minutes or until the peppers have begun to get dark spots. Flip the peppers and tomatillos over and let cook for 3 more minutes. Remove from the oven and set aside.
- Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 minutes.
- Peel poblano peppers and remove the stems and seeds.
- Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.
- 10. Strain the sauce into a medium sauce pot set to medium-low heat. Let sauce simmer for 5-6 minutes or until it changes to a darker green color.
- 11. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 minutes, and season with salt and pepper.
- 12. Serve with garnishes.
Notes
- I think the mushrooms are perfect in this, but you can also use jackfruit.
- I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
- You can increase or decrease the amount of serrano peppers according to your heat tolerance.
- Chayote or zucchini would make a good addition to this.
Tried this Portobellos and it was delicious! I also added squash and green beans and it was a nice addition.
I’m so glad you enjoyed it. I’ll have to try adding squash and green beans next time.
Can I put tofu in this?
yes!
How did would you add chayote to this? I’m not sure if it should also be roasted with the peppers and then blended or if it would better to cook it using a different method. Thank you for posting this! Since my husband and I switched to veganism, we’ve been searching for alternatives to the recipes we would normally eat and this is perfect.
Yes, chayote would be a good addition to this. I would just add it cubed to the broth when it’s simmering.