Bright, hearty, and full of flavor, this vegetarian Pozole Verde is inspired by the Mexican soup traditionally enjoyed during celebrations and family gatherings. This simplified twist, provides a mix of flavorful green chiles, herbs, and spices that complements the hearty mix of hominy and beans. We’d love to hear from you—what’s your favorite pozole topping or personal twist?
Ingredients4 servings
Soup
- 4 cups vegetable broth
- 1 (28 oz) can hominy, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (5 oz) can green chiles
- 1 green bell pepper, seeded and diced
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp oregano
Toppings
- 2 lime wedges
- 1/2 cup red cabbage, shredded
- 1/2 cup full fat plain Greek yogurt
- 1/3 cup cilantro, chopped
Directions
1
In a large pot, heat olive oil over medium heat. Add bell pepper and onion. Saute 3-4 minutes. Add garlic and saute 30 seconds, until fragrant. Add cumin, coriander, and oregano and mix to combine.
2
Add broth, green chiles, hominy, pinto beans, and salt and pepper to taste. Bring to a boil then reduce heat and simmer 25 minutes.
3
Serve pozole topped with shredded cabbage, Greek yogurt, cilantro, and lime wedge. Enjoy warm.
Notes:
- Other types of beans also work well for this recipe!
- Can also prep 1 cup of dried hominy in advance!
Happy cooking 🥰 ☀️
