Let’s talk about one of the most comforting, soul-warming, and flavor-packed dishes in Mexican cuisine: pozole. Traditionally, pozole is a hearty soup made with hominy, meat, and a blend of spices that instantly transports you to a lively Mexican kitchen. But today, we’re taking a delightful twist-vegetarian green pozole.
This version keeps all the depth and soul of the traditional dish while embracing plant-based goodness. You get the vibrant green color, the earthy flavors, the satisfying texture, and a ton of nutritional value without any meat. It’s perfect for family dinners, cozy nights in, or even impressing guests who are curious about vegetarian dishes.
By the time you’re done reading, you’ll know exactly how to make this luscious soup from scratch and understand why every ingredient works in harmony.
Vegetarian Green Pozole Recipe
Imagine a steaming bowl filled with:
- Plump, chewy hominy that’s tender but still has a satisfying bite.
- Bright green tomatillo and poblano sauce, giving the soup its signature vibrant color and tangy kick.
- Vegetables and aromatics that build layers of flavor-onions, garlic, zucchini, and more.
- Fresh garnishes like shredded cabbage, radishes, lime, and cilantro that make every spoonful a fresh, crunchy, and zesty experience.
This isn’t just soup; it’s an edible hug that feels luxurious without being heavy.
Ingredients Needed
Here’s what you’ll need for a generous pot of vegetarian green pozole (serves 6-8):
- 2 tablespoons olive oil – for sautéing aromatics and creating a flavor base.
- 1 medium onion, chopped – adds sweetness and depth.
- 3 cloves garlic, minced – aromatic punch.
- 2-3 poblano peppers, roasted, peeled, and chopped – smoky, earthy heat.
- 1 pound tomatillos, husked and rinsed – tangy green base.
- 4 cups vegetable broth – the savory liquid that ties everything together.
- 1 (29-ounce) can hominy, drained and rinsed – the heart of pozole, chewy and satisfying.
- 1 teaspoon ground cumin – warm, earthy spice.
- 1 teaspoon dried oregano – herbal depth.
- Salt and pepper, to taste – essential for balancing flavors.
- Optional vegetables: zucchini, carrots, or corn for extra texture and color.
For Garnishing
- Shredded cabbage
- Sliced radishes
- Diced avocado
- Lime wedges
- Chopped cilantro
- Crushed chili flakes or dried oregano
Cooking Instructions
Now, let’s get into the heart of the cooking process. Follow these steps for a perfect bowl of vegetarian green pozole:
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Prepare Your Ingredients
- Roast your poblanos until charred, peel off the skin, and chop.
- Husk and rinse tomatillos. Chop roughly.
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Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions, cook until translucent (about 5 minutes).
- Add garlic and sauté for another 1-2 minutes until fragrant.
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Blend The Green Sauce
- Combine roasted poblanos, tomatillos, cumin, oregano, and a little vegetable broth in a blender.
- Blend until smooth. This will be the vibrant green base of your soup.
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Cook The Soup
- Pour the blended green sauce into the pot with sautéed onions and garlic.
- Add the remaining vegetable broth and hominy.
- Bring to a simmer and cook for 20-25 minutes, allowing flavors to meld.
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Add Optional Vegetables
- If using zucchini, corn, or carrots, add them 10 minutes before the soup finishes cooking.
- Season with salt and pepper to taste.
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Serve
- Ladle into bowls and top with shredded cabbage, radishes, avocado, cilantro, and a squeeze of lime.
Ingredient Science Spotlight
Let’s geek out a bit on why this pozole works so well:
- Tomatillos – Packed with vitamin C and antioxidants, they give the soup its signature tangy brightness while acting as a natural flavor enhancer.
- Hominy – This is dried corn treated with an alkali (nixtamalization). It’s easier to digest and has a unique chewy texture that holds up beautifully in soups.
- Poblano peppers – Their mild heat is perfect for adding complexity without overpowering the other ingredients.
- Cumin and oregano – Cumin warms the palate with earthy depth, while oregano adds an herbal counterpoint.
- Vegetables – Beyond flavor, adding zucchini or carrots boosts fiber and vitamins, balancing the hearty hominy.
Expert Tips
- Roast poblanos for flavor: Don’t skip this step. The roasting adds smokiness that elevates the soup beyond basic green sauces.
- Blend until smooth, but not watery: Aim for a velvety texture that coats the hominy nicely.
- Adjust acidity: If the soup tastes too flat, add a splash of lime juice before serving.
- Make ahead: This soup tastes even better the next day as the flavors meld.
Recipe Variations
Feel like experimenting? Here are some fun twists:
- Spicy Green Pozole: Add serrano peppers to the blender for extra heat.
- Chunky Veggie Lovers: Toss in roasted sweet potatoes, corn, or even cauliflower florets.
- Herbal Twist: Use fresh thyme or epazote in place of oregano for a nuanced flavor.
- Creamy Version: Stir in a swirl of cashew cream or Greek yogurt for a richer mouthfeel.
Final Words
Vegetarian green pozole is a celebration of flavor, texture, and color. It proves that plant-based dishes can be just as comforting, complex, and satisfying as traditional meat-based versions. Every spoonful is a layered experience-from the tang of tomatillos, to the smoky warmth of roasted poblanos, to the chew of perfectly cooked hominy.
It’s a dish that welcomes creativity, whether you want to spice it up, add extra veggies, or experiment with garnishes. It’s cozy, hearty, and endlessly shareable.
FAQs
What Is Vegetarian Green Pozole?
Vegetarian green pozole is a plant-based version of the traditional Mexican dish pozole. It uses hominy (corn kernels that have been treated and softened) as the main ingredient, and is typically flavored with green chilies, tomatillos, cilantro, and a variety of other vegetables, instead of meat such as pork or chicken.
Can I Use Store-bought Hominy For Green Pozole?
Yes, you can use canned or dried hominy for green pozole. Canned hominy is already cooked, so you just need to heat it through. If you use dried hominy, it should be soaked overnight and cooked for a few hours to soften before adding it to the soup.
What Ingredients Are Essential For Vegetarian Green Pozole?
The essential ingredients for vegetarian green pozole include hominy, green chilies (like poblano or jalapeño), tomatillos, onions, garlic, vegetable broth, and cilantro. For added depth, you can include spices like cumin, oregano, and lime juice.
How Do I Make The Green Sauce For Pozole?
The green sauce for pozole is typically made by blending roasted tomatillos, green chilies, garlic, onions, and cilantro. This sauce is then simmered with vegetable broth and added to the hominy to create the base of the soup.
Can I Make Vegetarian Green Pozole Without Tomatillos?
While tomatillos are a key ingredient that provide a tangy, fresh flavor, you can substitute them with green tomatoes or even a combination of green bell peppers and a splash of lime juice for a similar effect.
What Vegetables Can I Add To Vegetarian Green Pozole?
You can add a variety of vegetables to vegetarian green pozole, including zucchini, carrots, mushrooms, and spinach. These can either be cooked into the broth or added as toppings for extra texture and flavor.
How Long Does It Take To Cook Vegetarian Green Pozole?
The cooking time for vegetarian green pozole varies depending on whether you are using canned or dried hominy. Canned hominy can be ready in 30 minutes to an hour, while dried hominy will take 2-3 hours to cook after soaking.
Is Vegetarian Green Pozole Gluten-free?
Yes, vegetarian green pozole is naturally gluten-free, as it uses hominy (corn-based) and vegetable ingredients. However, you should check that the vegetable broth and any added seasonings or toppings do not contain gluten.
Can I Freeze Vegetarian Green Pozole?
Yes, you can freeze vegetarian green pozole. It’s best to freeze the soup without any garnishes, such as cabbage, radishes, or lime. When reheating, you can add these fresh toppings for the best flavor and texture.
What Are Traditional Toppings For Vegetarian Green Pozole?
Traditional toppings for vegetarian green pozole include shredded cabbage, sliced radishes, avocado, lime wedges, and dried oregano. You can also serve it with tortilla chips or tostadas for added crunch.