Life and Arts

Soup up the season!

In the cold seasons, nothing brings me more comfort than a big pot of caldo simmering on the stove. 

Growing up, soup was a weekly staple. Leftover albondigas soup was always in the fridge, and menudo and tortillas were my favorite part about Sunday mornings.

Yet, when the temperature started to drop, it took on a new importance. Soup cooking on the stove added warmth and coziness to the home, while the hot bowls warmed us all from the inside out. 

Now as a vegan adult, I’ve carried this love for soup with me into my own home, but my diet means I do things a little differently. Of all the adaptations to traditionally non-vegan soups I’ve made, my hands-down favorite is pozole verde

Pozole is a traditional Mexican dish often served during holidays and other celebrations. According to Saveur Magazine, its origin can be traced back to Indigenous religious festivals, long before Spanish colonization. Different varieties of pozole have formed over time, and verde is just one of them. 

This recipe is tangy, slightly spicy and super filling. My vegan and non-vegan friends love it, so it’s definitely a dish that satisfies many. It’s super easy to follow and takes about an hour and a half to make. Buen provecho!

Vegan Pozole Verde

Prep: 25 min. | Cook: 1 hr. | Serves approx. 4

  • 2 tablespoons vegetable oil
  • 6 tomatillos of varying sizes, husks removed, rinsed and cut into quarters
  • 3 garlic cloves
  • 1 large (8 to 10 ounces) yellow onion, roughly chopped, plus more for serving
  • 1 jalapeño pepper, cut in half with seeds removed
  • 1/2 cup chopped cilantro leaves
  • 1 to 1 1/2 teaspoons kosher salt
  • 2 1/2 to 3 cups veggie broth
  • (Optional) Faux chicken, (I like the Gardein brand)
  • Two 15-ounce cans of hominy (posole or pozole), drained and rinsed
  • Thinly sliced radishes, sliced avocado, chopped cilantro, lime wedges, chopped cabbage

In a large pot over medium-high heat, add the jalapeño, garlic, tomatillos and onion along with 1 tablespoon vegetable oil and a pinch of salt. Let it cook for 10-15 minutes, stirring intermittently until everything is lightly charred/caramelized and tender.

Put the charred vegetables in a blender along with 1/4 cup chopped cilantro and 1 teaspoon salt. Blend until you get your desired consistency.

Over medium heat, add the blended veggies and 1 tablespoon of oil back to your pot and gently simmer, stirring frequently for 5 to 7 minutes until it thickens. Stir in 1 cup of veggie broth. Bring to a simmer and then add the remaining 1 1/2 cups of broth, faux-chicken, and desired amount of hominy. Cover it partially and let it simmer for 20 minutes.

Stir in the remaining 1/4 cup chopped cilantro. Taste and add more salt if desired. If you want your pozole thinner, add more stock. Let it cool, and serve it topped with the thinly sliced radishes, cilantro, avocado slices, cabbage and lime juice.


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