Did you know that one out of every ten restaurants in the U.S. sells Mexican food, making it the most popular style of international cuisine in the country? Will vegan "burrito nation" be the next organic trend? We wanted to provide a healthy, flavorful, vegan spin on a traditional dish.
Born and raised in New Mexico, I was very accustomed to the culture,
After moving to California, I have certainly felt the absence of this underrated pepper in the golden state. I’ve tried cooking with different peppers and experimented with close relatives of the Hatch Green Chile (Anaheim chile.) Alas, the disappointment set in. There is just nothing that can compare. However, during my exploration, I was lucky enough to come across some really great recipes, and substitutes for the highly-prized vegetable. I will share my favorite recipe, one that hits all the right notes for this southwest girl.
This recipe is great for beginners to New Mexican/Mexican food recipes. I used Poblano Peppers and Serrano peppers for spice, in the main broth. I will admit, I did have a stash of green chile left over from
The great thing about most Mexican
After your vegetables are roasted, and blended, now time to add the vegetable broth. Keep in mind, the traditional pozole recipe calls for pork or chicken broth. So if you are already accustomed to that flavor, this will be a slightly different taste- one that is animal-product-free and plant-based!
Add the hominy to the mix, and all your spices. Hominy will give the pozole a heartiness that cannot be replaced. Feel free to throw in extra veggies like, corn, garbanzo beans, white beans etc. If you decide to use corn, I would recommend using a sweet corn. Also, the beans are great for
Finally, we’ve come to the last steps. After allowing the ingredients to boil for about 15 minutes, reduce heat to a low simmer and let sit for 30 more minutes. This step establishes a great flavor profile and
We hope you enjoy your Vegan Pozole Verde. For more healthy recipes stay connected with SMART Pressed Juice on Facebook Group where our SMART Juicers often share and post their favorite low-calorie, plant-based recipes.
VEGAN POZOLE VERDE
Vegan Pozole Verde is packed with traditional Mexican flavors like fire roasted poblanos, cilantro, and warm cumin and served with a variety of toppings such as radishes, green onions, and avocado!
8 min Prep Time | 45 min Cook Time | 53 min Total Time
4 Poblano peppers
1 to 2 jalapenos (based on your spice tolerance)
10 to 12 tomatillos, husks removed and halved
1 white onion, cut into quarters
5 cloves garlic, peeled
1 tablespoon cumin powder
1 cup fresh cilantro
2 tsp coriander powder
6 cups vegetable broth
One 28 oz can hominy
1 can white beans
salt and pepper to taste
Limes cut into wedges
Thinly sliced radishes
Thickly sliced green onions
For Pozole Base
Preheat oven to 425 and grease a large baking sheet.
In a large bowl, toss poblano peppers, jalapeno peppers, tomatillos, onion, and garlic cloves in olive oil, and salt and pepper to taste. Pour onto
Pull from the oven and immediately pour the roasted pepper mix and all the juices into a
You can save the base and use it as a salsa or an enchilada sauce, or continue to the next step to finish the Pozole!
To Make Pozole Verde
Simply transfer Pozole base into a large pan and add vegetable broth, white beans, sweet corn, and hominy and bring to a boil. Serve with garnishes and enjoy!
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