Vegetarian Pozole Verde

Vegetarian Pozole Verde (Hominy Stew)
Serves 6-8

  • 4 large tomatillos 
  • 2 jalapeños, stems removed
  • 6 epazote leaves (or substitute ½ bunch fresh cilantro)
  • 3 garlic cloves
  • 1 medium yellow onion, peeled and chopped
  • 3 stems fresh oregano (use Mexican oregano, if available)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 10 cups low-sodium vegetable broth
  • 1 28-oz can hominy, rinsed and drained (or use ½ pound dried hominy prepared according to package directions)

Optional Toppings:

  • Diced avocado, fresh cilantro, sliced radishes, tortilla chips, crumbled queso fresco, pickled jalapeños, lime wedges, diced red onion


  1. Remove husks from tomatillos and rinse. Combine tomatillos and jalapenos in a small saucepan, cover with water, and bring to a boil. Simmer for 5 minutes or until tomatillos turn pale green and tender. Remove with a slotted spoon and transfer to a food processor or blender. Add the epazote or cilantro leaves, garlic, onion, salt, and black pepper, and puree until smooth.  Heat 2 tablespoons olive oil in a skillet over medium heat and add the pureed sauce. Simmer for 10 minutes, stirring until sauce thickens and darkens in color. Remove from heat and set aside. 
  2. Combine vegetable broth and rinsed hominy in a large pot and bring to a boil. Stir in all the tomatillo sauce. Taste and adjust seasoning with salt and pepper, if desired. .

Detailed recipe and credit:
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