Bright, hearty, and full of flavor, this vegetarian soup is inspired by Pozole Verde, 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 🥰 ☀️
Double up the coriander and cumin.
Also add some heat – cayenne or jalapeño.
Really good.
Thank you..can’t wait to cook these recipes..Thank you!
Great lighter alternative to pork! Great flavor. Easy to put together.
Is there a way to save this to Pinterest? That is where I keep all my recipes these days.
I am going to try Emma’s tweaks. Have not tried this recipe yet. Cooked New Mexican Pork Variety decades ago. Pesca+vega tarian the last few years. Husband mostly vegan. Excited to try this recipe. Also, adding sliced avocado to the garnish list!
Hi, I’m looking for nutritional information regarding your recipes. Would you be able to provide?
I’m going to make this sounds delicious
Same here.
Your recipe is very close to mine – New Mexico, USA. But I cook the posole corn from fresh or dried. Use 3X the green chile. And a huge onion. It cooks for close to 6 hours when dried is used – flavor is exceptional. I add the can of beans close to the end of cooking. I have hot turkey or chicken available for those who want it.
While cumin and oregano are Italian spices, they are frequently used – sparingly.
Yes, it is customarily cooked with pork and red chile – mine is better.
Don’t let the purists mess with you.
Thanks so much for sharing these tips with us!
Can I have your recipe? LOL Sounds like perfection
It looks like a good recipe and can’t wait to try it but it’s not pozole, I’ve never seen any recipe of pozole with this ingredients, it has hominy but all the other ingredients are new to me in a pozole recipe, I hope it does taste like it because it’s a much healthier version of it, thank you for sharing
Definition of pozole: A soup is pozole if it is a traditional Mexican stew made with hominy, meat (usually pork or chicken), and a broth flavored with chiles, and served with various garnishes like shredded cabbage, onions, radishes, avocado, and cilantro. Allrecipes.com has a dozen recipes, red, green and clear. My guess is it’s regional as well as Abuela’s family recipe.
I’ll try this even though in northern New Mexico Poole is red, made with pork. My wife’s recipe, passed down from “La Famila” is guarded even from me!!! And think about adding a slice or two of avocado, a wonderful vegetable!
Uhm? That should read, posole, not Poole. Spell check got me!!! And go easy on the cumin, aka, cominos. They can overwhelm the other seasonings. Enjoy, folks.
Pozole verde the recipe looks easy and good 👍 winter is here 🙌 ,thanks for cheering
I made it. And enjoy very much. Thanks
Thanks so much for your feedback 🥕