Rich tomatillo and green chili broth loaded with hominy, beans, radishes, and cabbage is what this Vegan Pozole Verde is all about! This quick Green Pozole takes only 15 minutes but the flavor speaks of hours labored over a hot stove!
What Is Pozole Verde?
Pozole is a classic Mexican soup made most commonly with either a green or red broth. Pozole Verde (Green Pozole) is the green version and is made with a tomatillo and green chili broth. Additionally, this soup often includes hominy and is garnished with radish and cabbage.
Finally, pozole often includes some type of meat. However, I’ve made this wonderful recipe vegan and have lost none of the classic flavors in doing so.
Why I Love This Recipe
- It comes together quickly! This recipe is designed to bring a classic soup, Pozole Verde, into the realm of convenience without sacrificing any of the classic flavors. That’s because most of the ingredients are processed in a blender and cook time takes only 10 minutes. Additionally, cleanup time is minimal.
- Rich flavors. All the warm and savory flavors of any traditional Green Pozole are present in this recipe.
- It’s vegan! This soup is made with all plant-based ingredients.
- It’s healthy! This recipe is healthy. For example, garlic, onions, and tomatillos are all rich in antioxidants. Additionally, garlic is believed to be beneficial for combating high blood pressure. Finally, onions are beneficial for healthy bones.(1)(2)
Please refer to the recipe card below for a complete list of ingredients.
- Green Chilis – I use a combination of poblano pepper and jalapeno pepper. However, feel free to experiment with different types of chilis.
- Pinto Beans – You can also use kidney beans. Additionally, you can use jackfruit if you’re looking for a meat substitute that has a similar texture to chicken.
- Spices – Cumin and oregano.
How To Make Pozole Verde
- Blend ingredients. Cut poblano chilies and one of the onions into quarters. Place quartered poblanos, quartered onion, halved tomatillos, cilantro, garlic, jalapenos, and 1 cup of vegetable broth into a blender and blend until smooth.
- Sauté onion with spices. Dice remaining onion and add it to a Dutch oven with olive oil and sauté over medium-high heat for about 2 minutes, stirring frequently. Add in cumin and oregano and cook for an additional minute.
- Combine blended mixture with sauteed onions and cook. Pour blended mixture into the Dutch oven and bring to a boil. Reduce heat to medium-low and stir in hominy, pinto beans, salt, and remaining 2 cups of vegetable broth. Cook for an additional 5 minutes, allowing flavors to combine.
- Serve. Serve immediately with sliced cabbage, radish, green onions, and tortilla chips.
Pozole Verde Serving Suggestions
- Serve alongside your favorite vegan Mexican dishes like Lentil Tacos, Vegan Chimichangas, or Fajita Veggies.
- Serve with a nice salad like my Southwest Quinoa Salad or Taco Salad.
- Enjoy with some good Homemade Tortilla Chips and Salsa Verde!
- Garnish with cabbage, radish, green onion, and avocado.
Also, you can easily eat this Green Pozole all by itself because it’s rather filling!
I hope you enjoyed making this Vegan Pozole Verde! Don’t forget to check out some of my other Vegan Mexican Food recipes below!
Vegan Mexican Food Recipes
- Vegan Tortilla Soup
- Salsa Taquera
- Chipotle Sofritas
- Lentil Tacos
- Serrano Salsa
- Fajita Veggies
- Jalapeno Ranch
- Health Vegan Nachos
- Chipotle Tomato Salsa
- Guajillo Sauce
- Pineapple Habanero Salsa
- Mango Black Bean Salsa
- Mango Habanero Sauce
Looking for a specific recipe? Check out my Mexican recipes page.
- 2 Poblano chilies, quartered
- 1 Pound tomatillos, husks removed and halved
- 2 Small white onions
- 3 Cups vegetable broth
- 1/2 Cup cilantro, chopped
- 6 Garlic cloves
- 2 Jalapeno chilis, stems and seeds removed
- 2 Tablespoons olive oil
- 1/2 Teaspoon ground cumin
- 2 Teaspoons dried oregano
- 2 (15 oz.) cans white hominy, drained and rinsed
- 1 (15 oz.) can pinto beans
- Cut poblano chilies and one of the onions into quarters. Place quartered poblanos, quartered onion, tomatillos, cilantro, garlic, jalapenos, and 1 cup of vegetable broth into a blender and blend until smooth.
- Dice remaining onion and add it to a Dutch oven with olive oil and sauté over medium-high heat for about 2 minutes, stirring frequently. Add in cumin and oregano; cook for an additional minute.
- Pour blended mixture into the Dutch oven and bring to a boil. Reduce heat to medium-low. Add in hominy, pinto beans, salt, and remaining 2 cups of vegetable broth. Cook for an additional 5 minutes to allow flavors to combine.
- Serve immediately with sliced cabbage, radish, and green onions.
Amount Per Serving: Calories: 374Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 1142mgCarbohydrates: 41gFiber: 9gSugar: 11gProtein: 16g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.