Best 2 Vegetarian Pozole Verde Hominy Soup Recipes

**Vegetarian Pozole Verde (Hominy Soup): A Symphony of Mexican Flavors**

Pozole Verde, a traditional Mexican soup, bursts with vibrant flavors and textures, making it a delectable treat. This hearty dish features hominy, tender pieces of corn kernels, simmered in a rich, aromatic broth infused with tomatillos, green chiles, and a medley of herbs and spices. With its vibrant green color and enticing aroma, Pozole Verde is a feast for the senses. This article presents two variations of this classic soup: the traditional Pozole Verde and a delightful vegan Pozole Verde, catering to diverse dietary preferences. Both recipes are easy to follow, ensuring a hassle-free cooking experience. So, prepare to embark on a culinary journey to savor the authentic flavors of Mexico with this tantalizing Vegetarian Pozole Verde.

Here are our top 2 tried and tested recipes!

INSTANT POT® VEGETARIAN POZOLE VERDE

Instant Pot® Vegetarian Pozole Verde image

Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

1 pound tomatillos, husked and quartered
½ cup stemmed and chopped fresh cilantro leaves
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons olive oil
1 large white onion, chopped
1 small poblano pepper, seeded and chopped
1 jalapeno, seeded and chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 (15.5 ounce) cans white hominy, drained and rinsed
2 (15.5 ounce) cans pinto beans, drained and rinsed
3 cups vegetable broth

Steps:

Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 54.4 g, Fat 5.3 g, Fiber 13.3 g, Protein 11.2 g, SaturatedFat 0.8 g, Sodium 1362.4 mg, Sugar 8.8 g

VEGETARIAN POZOLE VERDE (HOMINY SOUP)

Vegetarian Pozole Verde (Hominy Soup) image

This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.

Provided by Grace Preya.

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h6m

Yield 8

Number Of Ingredients 13

Ingredients

½ pound dried pinto beans
½ cup vegetable oil, divided
8 ounces raw shelled pumpkin seeds
1 pound tomatillos - husked, cored, chopped
10 serrano peppers, chopped
1 bunch arugula leaves, chopped
10 leaves fresh spinach, chopped
10 leaves Boston lettuce, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro leaves
2 quarts vegetable stock, or more as needed
2 (29 ounce) cans white hominy, drained and rinsed
salt and ground black pepper to taste

Steps:

Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g

Tips:

Soak the hominy overnight: This will help to soften the hominy and reduce the cooking time.
Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good options include zucchini, corn, potatoes, and carrots.
Don't be afraid to experiment with different spices: Pozole is a very versatile dish, so feel free to add your own favorite spices. Some good options include chili powder, cumin, and oregano.
Serve with your favorite toppings: Some popular toppings for pozole include avocado, sour cream, cheese, and cilantro.

Conclusion:

Pozole verde is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your own taste. Whether you are a vegetarian or not, you are sure to enjoy this delicious soup.