Vegan Pozole Verde Recipe (Two Ways)
Vegan pozole verde is a hearty Mexican hominy stew made with a tomatillo based green salsa and toasted pepitas or pumpkin seeds. It’s easy to make and you can use either jackfruit or oyster mushrooms.
Servings: 6 servings
Calories: 200kcal
Ingredients
- 1 lb tomatillos peeled and rinsed
- 3 whole jalapeños stem removed (Serranos for a spicier pozole)
- 4 whole garlic cloves
- ½ small white onion
- 2 medium poblano peppers stem removed
- ¼ cups pepitas or pumpkin seeds
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano adjust to taste
- 1.5 Teaspoons salt adjust to taste
- 10 cups vegetable broth
- 1 bunch cilantro 1 large handful
- 10 leaves fresh epazote
- 1 lb. oyster mushrooms or two 20 oz cans young green jackfruit
- 30 oz hominy rinsed (adjust to taste)
Toppings
- shredded lettuce or cabbage
- sliced radishes
- limes
- Mexican oregano
- Mexican vegan crema
- tostadas
Instructions
- Roast the tomatillos, jalapenos, garlic, onion, poblano peppers on a comal or under the broiler. Keep an eye on the garlic so it doesn’t burn.
- Toast the pepitas or pumpkin seeds on a dry pan without oil.
- Place the roasted vegetables in a blender with 1/2 cup of vegetable broth and blend until smooth.
- Pour in another 1/2 cup of broth into the blender, add the toasted pepitas, herbs and salt and blend until completely smooth.
- Shred or pull apart the oyster mushrooms.
- In a very large pot, heat up the olive oil and sauté mushrooms until soft and a little crispy. Season with some granulated garlic.
- Pour in the salsa over the mushrooms and mix until well combined. Pour in the remaining vegetable broth, then add the hominy and mix well. Simmer over medium-low heat for 1 hour. Stir occasionally.
- Taste the pozole and adjust seasonings. If adding more seasonings cook another 10 minutes.
- Serve with your favorite toppings and sides.
Notes
- Please notice that the nutritional information will differ depending on what toppings you used and how much of them. Additional if you use jackfruit instead of mushrooms.
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Pozole Verde with Jackfruit
Once you have prepared your jackfruit according to my instructions from this recipe, you can add it to the pot then pour in the salsa verde and the rest of the recipe is the same. Some people like to sauté the jackfruit instead, it’s up to you.
Nutrition
Serving: 6servings | Calories: 200kcal | Carbohydrates: 38g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 2663mg | Potassium: 662mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1212IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 3mg
