POZOLE VERDE CON HONGOS
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Provided by Pati Jinich
Categories Dinner Soup/Stew Tomatillo Garlic Poblano Chile Pepper Cilantro Parsley Onion Mushroom Pepper Hominy/Cornmeal/Masa Radish Lime Vegetarian Vegan Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Dairy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
- Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
- Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
- Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
- Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
- Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
- Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.
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Iyahia Ahmed
[email protected]I highly recommend this recipe. It's easy to follow and the results are amazing.
Shah More
[email protected]This recipe is a must-try for any pozole verde lover. The hongos add a unique flavor that is sure to please.
CallmeEddy Billionz
[email protected]I followed the recipe exactly and it turned out great! The pozole verde was perfect for a party.
Ravidu Ishan
[email protected]This pozole verde con hongos is delicious and easy to make. I will definitely be making it again.
TNKKTKFT
[email protected]I'm so glad I found this recipe. It's the best pozole verde con hongos I've ever had.
Kala Bhala
[email protected]I love that this recipe uses fresh hongos. It makes a big difference in the flavor.
Shemaya
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Parbati Paudel
[email protected]I'm not usually a fan of hongos, but they were surprisingly good in this pozole verde. I'll definitely be making this again.
Dee Nutsgg
[email protected]This pozole verde con hongos is so flavorful and hearty. It's the perfect comfort food for a cold day.
Callan McGrath
[email protected]I was looking for a new pozole verde recipe and this one did not disappoint. It's now my go-to recipe.
Marc Mcclain
[email protected]I'm a big fan of pozole verde and this recipe is one of the best I've tried. The hongos add a great depth of flavor.
Ethan Hotchkiss
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
Jay Riv
[email protected]I love the combination of flavors in this pozole verde con hongos. The hongos add a unique flavor that I've never tasted before.
Isaiah Luna
[email protected]I followed the recipe exactly and it turned out great! The pozole verde was a hit at my party.
Muhammad Ahtsham85
[email protected]This pozole verde con hongos is amazing! The broth is flavorful and the hongos add a nice earthy flavor. I will definitely be making this again.