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Get ready for a fiesta in your mouth with this Vegan Pozole Verde, a Mexican soup with a sassy twist! Bursting with the fresh zing of tomatillos, the creamy comfort of pinto beans, and a kick of jalapeño and green chiles, this soup is the perfect hearty meal. And the best part? It’s a breeze to make! So, put on your sombrero, and indulge in this flavorful party of a dish!
Pozole is not just a soup, it is an event, a big hearty bowl of goodness, sumptuous and filling. The soup is commonly enjoyed for special occasions and holidays.
Green pozole derives much of its flavor from tangy ingredients like tomatillos, jalapeño, and green chiles.
✽Why make Vegan Pozole Verde?
- Easy to make…less than 7 ingredients + spices
- In less than 40 minutes you’ll have a delicious pot of posole!
- Budget-friendly
- Gluten-free, Vegan, and vegetarian
- Oh yeah! and it’s so DELICIOUS!
✽Ingredients In Vegan Pozole Verde
Beans – Pinto beans, or black beans
Tomatillos – Fresh tomatillos chopped into cubes
Onion – White or yellow onion
Chile pepper – Jalapeño or serrano and canned diced green chiles. If you prefer a non-spicy soup, leave chile pepper out. (canned diced green chiles are not spicy)
Garlic – Whole garlic minced or a tablespoon of jarred minced garlic
Hominy – Mexican-style hominy can be found in the Hispanic aisle in the grocery store and I prefer its taste for posole to regular white hominy.
Spices – Ground cumin, Mexican oregano, salt & pepper
Liquid – Gluten-free vegetable broth and lime juice.
Oil – Olive oil, or vegetable oil
✽What is Mexican Hominy?
Hominy is a fantastic food derived from corn kernels that have long been a staple of Mexican cuisine. Mexican-style hominy is made with a combination of corn kernels that have been soaked in water, lime, and salt to bring out their natural flavor.
How to Make Pozole Verde
- In a large pot heat oil over medium heat, add onions & chopped tomatillos, and diced jalapeño, and saute for 5 – 7 minutes
- Add the garlic, cumin, salt, and oregano, and cook for 2 minutes.
- Add the pinto beans, diced green chiles, hominy, and vegetable broth, and bring to a boil, cover and reduce heat to low and simmer for 30 minutes. Season to taste with salt & pepper.
How To Garnish Vegan Pozole Verde?
- Diced onions
- Chopped cilantro
- Chopped cabbage
- Sliced radishes
- Mexican crema
- Avocado slices
Storing Pozole Verde
- Allow the posole to cool and store it in an airtight container in the refrigerator for 4 to 5 days.
- Can I freeze posole? Yup…place it in an airtight container, and you can freeze it for up to 3 months.
More Soup/Caldo Recipes
Vegan Pozole Verde
Ingredients
- 3 cans 14 oz. pinto beans, drained and rinsed
- 1 can 29 oz Mexican Hominy
- 1 pound 6 tomatillos, husked, rinsed and chopped
- 4 garlic cloves minced
- 1 can 4 oz diced green chiles
- 1 white onion diced
- 1 jalapeño stemmed, deseeded, and minced
- 4 cups gluten-free vegetable broth...e.g. Swanson's vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 tsp salt
- 2 tablespoons olive oil
Instructions
- In a large pot heat oil on medium heat, add onions, diced jalapeño, and tomatillos, and saute for 5-7 minutes.
- Add the garlic, cumin, salt, and oregano, and cook for 2 minutes.
- Add the pinto beans, hominy, green chiles, and vegetable broth, and bring to a boil, cover and reduce heat to low and simmer for 30 minutes. Season to taste with salt & pepper.
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