Check out this Mexican vegan pozole verde recipe
Pozole, deeply rooted in Mexico's culinary history, is traditionally served during celebrations. The classic version is celebrated for its rich flavors and hearty ingredients. Our focus shifts to a vegan pozole verde, substituting meat with vegetables and beans, ensuring a delightful experience for both vegans and non-vegans. Let's get cooking on this inclusive version of the beloved dish.
Gather the following ingredients
You'll need two tablespoons olive oil, one large chopped onion, three minced garlic cloves, two seeded and chopped poblano peppers, one seeded and chopped jalapeno, three cups vegetable broth, one cup each drained and rinsed hominy and pinto beans, salt to taste, one teaspoon dried oregano, half a teaspoon ground cumin, chopped fresh cilantro, lime juice, and two tablespoons pumpkin seeds for garnish.
Prepare the vegetables
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent. Then incorporate the minced garlic along with the poblano and jalapeno peppers. Saute these ingredients together until they are just softened but not browned. This step builds the aromatic foundation that will flavor our pozole.
Blend green sauce
In a blender or food processor, combine half of the sauteed vegetable mixture with half a cup of vegetable broth. Add most of the fresh cilantro, reserving some for garnish, to this blend as well. Process until you achieve a smooth green sauce - this will give our pozole its characteristic verde coloration as well as an herbaceous flavor profile.
Simmer pozole
Return the blended green sauce to the pot with the remaining sauteed vegetables. Add in the hominy, pinto beans, and the rest of the vegetable broth. Season with oregano, cumin, and salt to taste. Bring everything to a boil, then reduce heat to simmer gently. Continue cooking for about twenty-five minutes, or until all ingredients are tenderly cooked through.
Final touches
After the pozole has simmered to satisfaction, remove it from the heat and incorporate lime juice, which adds a refreshing brightness to balance the flavors. Serve the pozole hot, elegantly garnished with reserved cilantro leaves and sprinkled with pumpkin seeds for an added crunch. This vegan version retains the zestful essence of traditional pozole, making it inviting for everyone at your table to enjoy.
