Easiest Vegan Pozole Verde Recipe
Made with simple ingredients, this vegan pozole verde recipe is the easiest comfort food in a bowl! It's made with mushrooms, canned beans, and tomatillos, so it's bursting with flavor and packed with protein. You can easily make pozole without meat and have all the traditional flavors!
Servings: 4 servings
Ingredients
- 1 Tbsp oil 15 mL
- 1 yellow onion finely diced, about 1 cup
- 1 jalapeño deseeded and finely diced
- 4 cloves garlic minced
- 1 tsp cumin
- 1 tsp oregano
- 8 oz sliced button mushrooms 226 g
- 1 15-oz can hominy drained, 425 g
- 1 15-oz can pinto beans drained, 425 g
- 1 lb tomatillos diced, 450 g
- 4 cups vegetable broth 950 mL
- 2 Tbsp lime juice 30 mL
- Pinch of salt and pepper
- Garnishes: sliced radish, avocado, cilantro
Instructions
- Flavor Base: Heat oil in a large pot over medium heat. Add onion, jalapeño, garlic, cumin, and oregano. Cook until onion is soft, about 3 minutes.
- Mushrooms: Stir in mushrooms, cooking until they release their moisture, about 5 minutes.
- Fillings: Stir in hominy, beans, tomatillos, and broth. Cover and let gently simmer for 20 minutes.
- Finish: Right before serving, add lime juice and a pinch of salt and pepper (taste and add more as needed). Serve hot with garnishes.
Notes
Storage: This soup can be kept in the fridge in an airtight container for up to 4 days. Reheat it in the microwave or on the stovetop.
Freezer Tip: If storing long-term, I recommend freezing this vegetarian pozole before adding lime and seasoning. This will help give the soup a fresh taste when reheated.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 60.5g | Protein: 22.6g | Fat: 7.7g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 929mg | Potassium: 1645mg | Fiber: 14.8g | Sugar: 5.3g | Calcium: 117mg | Iron: 7mg
