posole verde

Somewhere between a soup and stew, this Posole Verde is hearty, flavorful and full of textures! Quick and easy recipe, ready in about 35 minutes.

VEGAN POZOLE (POSOLE VERDE)

olive oil

onion,

jalapeno,

garlic cloves, minced

cumin

oregano

(25 – 28 oz) hominy, drained and rinsed

pinto beans,

tomatillos

low-sodium vegetable broth, + more as needed

limes

salt pepper,

cilantro leaves

avocado

sliced radish

cabbage

limes wedges

tortilla chips flour tortillas

chili peppers

Stovetop

In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 &#8211; 30 minutes. Add lime juice and season to taste.

Instant Pot

Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.

Slow Cooker

In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 &#8211; 8 hours or HIGH for 3 &#8211; 4. Add lime juice and season to taste.

Serve

Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.

Store

Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

Delicious! I used 1 can black beans, 1 can garbonzo beans. I'm going to make it again tomorrow for lunch during the week. Great recipe. Thank you :)

I LOVE this recipe!  Posole has always been one of my most favorite soups as a non-vegetarian (I used chicken).  Once vegetarian, I was bummed because I couldn’t make it anymore....alas pinto beans!  I hadn’t thought of pinto beans and they work perfectly!  Thank you!!!!

I was feeling lazy and didn’t want to mess with the jalapeño and tomatillos.  Instead, I used a generous portion of hatch valley 505 green chile sauce and tasted amazing.  Toppings I used were green cabbage, green onion, radish, cilantro and fresh lime juice.  So good!

Just made this tonight in the slow cooker. It is delicious. My husband raved.

Thanks for coming up with this amazing recipe. I have always loved pozole but hubby went vegan, so I kinda did too. Can't give up cheese!
Anyway, this was so tasty. I made a few tweaks because I was working with what I had. Swapped the jalapeño for a poblano..... great northern beans for the pinto beans.  Toppings of avocado, cabbage and a squeeze of lime. Perfect!!

So tasty! I added hatch green chili and nopales. Topped with shredded cabbage, sliced radish, chopped cilantro and squeeze of lime.

I never leave comments but this pozole recipe is sooo good. SO much flavor! We topped it with cilantro, avocado, fresh onions, and more oregano. The only change I made was omitting the pinto beans and substituting tilapia. It turned out so well, my boyfriend started clapping haha. 

Not to mention so fast and easy to whip up and clean since it is a one pot dish. Yay!!

This was D-licious! I'm not vegan nor vegetarian but my friend is so I made this. I used heirloom dried pinto beans and dried hominy from Rancho Gordo which I think took the dish to the next level. I also used 9 tomatillos and slightly roasted them in the pan before throwing them into the instant pot. I will be sharing this one! Thank you!!!

A flavorful Mexican Stew called Pozole Verde! This version is lightened up with chicken (instead of pork) and is the loveliest vibrant green! Loaded up with veggies, this makes for a healthy, delicious dinner with lots of texture and flavor. Perfect for entertaining!

 Mexican Pozole Verde (Green Pozole ) 

flavorful chicken stock (see notes)

tsp kosher salt

coriander

dried Mexican oregano

black pepper

chicken breasts (or use thighs)

——–

tomatillos,

onion, rough chopped

poblano chilies,

jalapeno, seeded and halved (add 1 more for extra spicy)

garlic cloves

——-

whole bunch cilantro, tender stems OK

Cook the chicken

In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they&#8217;re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

Make the Verde Sauce

In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.

In a skillet,  heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about  10 minutes.  To the blender ( it&#8217;s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.

Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.

Add the cilantro and their tender stems  into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot.  Add this to the soup.

Taste the soup.  Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.

Yes i used Pinto Beans, didn't miss the chicken at all

Fabulous recipe. So worth cooking with dried beans and hominy to create the depth in the soup base. I would make this again!  Zack's heirloom corn chips complemented this stew perfectly!

So, so good!! Even my 5 year old loved it.

This Mushroom Poblano Posole Verde is packed full of zingy flavor and hearty nutrition! Vegetarian and vegan friendly. Delicious!

Mushroom Poblano Posole Verde

yellow onion, minced

poblano peppers, seeds removed, minced

jalapeño pepper, seeds removed, minced (optional)

baby bella mushrooms

southwest seasoning

salsa verde (I used medium)

water

broth

bulgur

white hominy

salt

lime juice, cheese, and chips

Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).

Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.

Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers &#8211; it will thicken as the bulgur continues to soak up the moisture.

Though I'm a vegan I love your recipes,  but I tire of scrolling through so many pictures of the same thing.  (that's probably why I didn't scroll further down after I finally found the recipe to find the nutrition -- my index finger was tired!)  Are you into cooking or photography?  My daughter is a food blogger and she too is "into" photography, but I always warn her about over-doing the pictures.   Although perhaps I'm the only person who is more interested in a food blog for its recipes rather than it's artwork!  Perhaps the recipe should come first and then the photography .  That way, those who love the artistry, can enjoy perusing the pics.

My suggestion is to hop on a plane and go West Coast sunning. I live in Santa Monica, California (for those that somehow don't know where that is!) and this weekend,  beach will be in mid to high 70s. A bit overcast today and misty, giving our flowers a break. Plan to go pansy shopping today, so with required watering, they can lay and stretch in the sun all weekend. My husband and I plan to walk some of the gorgeous long stretches of sand and then dine out with a glimmering view of the sunset. I've been East Coast and Florida but sorry everyone We Win!! I am tempted though to see the Harry Potter exhibit. CA is known for its multi-culture foods, especially Mexican dishes. We love peppers!
I've already printed this recipe, facebook and pinned it. Love it!My herb garden sprouts bushels of fresh cilantro. I recommend the all natural Frontera gourmet Mexican Salsa. The medium Tomatillo uses roasted Serrano plus cilantro. Their red salsa is to die for also. I line my various meatloaves in pan with red salsa before cooking. It mixes with the juices and tomato topping and yum fun to eat! Back to Lindsay's inspiration, I plan to shop for and cook her hominy soup this weekend. Guess I have a lot to look forward too. Happy traveling Lindsay.

You&#x27;ll love this Pozole Verde! It&#x27;s a Mexican stew made with chicken and hominy that&#x27;s flavored with tomatillos, poblano peppers, jalapenos, cilantro, garlic, and onion.

BEST Pozole Verde with Chicken

chicken broth

chicken breasts (about 2 pounds)

(28-ounce) can whole tomatillos (drained)

white onion (roughly chopped)

poblano peppers (stems and seeds removed, roughly chopped)

jalapenos (stems and seeds removed, roughly chopped)

garlic (smashed)

fine sea salt (plus more to taste)

(28-ounce) cans hominy (drained)

To a medium pot, add the chicken broth...

To a medium pot, add the chicken broth and bring to a simmer over medium heat. Add the chicken breasts and turn the heat down to medium-low (or until the broth is barely simmering) and cook until the chicken is cooked, tender, and reaches an internal temperature of 165 F on an instant read meat thermometer.

Use tongs to move the chicken to a...

Use tongs to move the chicken to a plate, and let it cool before shredding it. Reserve the cooking liquid.

Add the tomatillos, onion, poblano peppers, jalapenos, cilantro,...

Add the tomatillos, onion, poblano peppers, jalapenos, cilantro, garlic, and oregano to a food processor. Blend until the mixture is smooth.

Heat a large lidded pot over medium heat,...

Heat a large lidded pot over medium heat, then add the olive oil and swirl to coat the bottom of the pot. Add the tomatillo mixture and salt, and mix. Cover the pot (it will splatter while it cooks) and saute until the peppers and onions are cooked.  You can tell the peppers and onions are cooked because they won’t have a pungent raw flavor anymore and the color will change from a vibrant green to a yellowish green. This will take about 10-15 minutes.

Add the reserved cooking liquid, and stir to...

Add the reserved cooking liquid, and stir to combine. Stir in the shredded chicken and drained hominy, and simmer until the hominy is heated through (about 15 minutes).

This savory Posole Verde with pinto beans and hominy stew is perfect for both special occasions and everyday dinners.

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VEGAN POZOLE (POSOLE VERDE)

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Top 5 posole verde recipes from across the web

The most viewed posole verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

VEGAN POZOLE (POSOLE VERDE)

Mexican Pozole Verde (Green Pozole...

Mushroom Poblano Posole Verde

BEST Pozole Verde with Chicken

Bean Posole Verde (Posole de Frijo...

The most viewed posole verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine