Pozole, which means “hominy”, is a traditional soup or stew in Mexican Cuisine. It is made from hominy, (sometimes with meat), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa, or limes.
Most recipes call for red chiles to be added to the soup.
I’m rebellious – you know me – no, really, I just wanted a “green” soup.
Warming and delicious – and mildly spicy: Vegan Green Chile Pozole Soup
Vegan Green Chile Pozole Soup
2 Tbs. olive oil
2 cups hominy
1 white onion, finely chopped
sea salt and pepper
1 tsp. cumin seeds
1 tsp. dried cilantro
16 oz. gluten-free, vegan green chile (medium)
14 oz. canned green peas (I know, it’s weird, trust me), puréed
3 cups vegetable broth
shredded vegan cheese
fresh cilantro
In a large stockpot, heat the oil over medium heat. Add the hominy and onions and stir until everything is coated in oil. Season well with salt and pepper. Keep stirring until the onions are translucent.
Add the cumin seeds and dried cilantro and stir well.
Stir in the green chile of your choice.
With the liquid of the canned green peas, purée the peas and stir into the soup. Bring to a boil.
Add the vegetable broth and once the pot boils, reduce to a simmer.
Simmer for about 60 minutes, until the hominy puffs and some “pop.”
Serve garnished with fresh cilantro and vegan shredded cheese.
