GET THE RECIPE!

VEGAN  POZOLE  VERDE

1 tbsp. Vegetable oil (optional) 1 ½ lb. Maitake or oyster mushrooms, 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 1 sprig Epazote

¼ tsp. Cumin, ground ¼ tsp. Mexican oregano, dried 2 qts. Vegetable stock 1 can (29oz) White hominy 29 oz 1 Avocado, pitted and diced 4 Red radishes, sliced ½ Head Romaine or iceberg lettuce 4 Tostadas

1

STEP 1

Sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min. Toast the pumpkin seeds lightly in a small sauté pan over medium heat.  Add the onions. Cook until tender

2

STEP 2

Add garlic and cook for 2 mins. Pour in the vegetable stock and hominy and simmer softly. Roast pepper, and tomatillos. 

3

STEP 3

Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.

STEP 4

4

 Let sauce simmer for 5-6 minutes or until it changes to a darker green color. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer.  Serve with garnishes.

-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.