This vegan pozole verde recipe comes from our food contributor, Christina Evert of Abuelita Eats. Christina shares her delicious recipes and mouthwatering food photography with us twice a month. With a focus on vegetarian and pescatarian recipes, Christina shares her cooking adventures on her Instagram, @abuelitaeats, showing how easy and tasty it can be to incorporate more fresh fruits and vegetables into your diet via her simple yet scrumptious meals and snacks.
For some reason, when I think of Valentine’s Day meals, I always think of staples like spaghetti and meatballs and red wine (I blame Lady and the Tramp for this one). But to be honest, a romantic evening for me only begins with dinner, and in my fantasy, I’m not ending my meal with the top button of my jeans undone due to belly bloat.
So, for this year’s Valentine’s Day meal, I decided to drop tradition, up the spice, and make something that is not only absolutely delicious, but really fun and interactive to assemble and eat. The very best part about this vegan pozole verde recipe is that it’s even better when you make it a day ahead, so all you need to do is warm it up, chop up all your toppings, and indulge come Valentine’s Day. It’s also one of those meals just that feels like it’s been made with love.
Eating this vegan pozole is like getting permission to swim in a bowl of salsa verde, which is a secret dream of mine, and I hope you guys all find it as luxurious and romantic and spicy and wonderful as I do!
Happy Valentine’s Day!
XX
Christina @abuelitaeats
- PREP TIME: 30 MINS
- SERVES: 2
- Vegan
Ingredients
To begin, run to the store and pick up the following:
1 can of hominy (you can find it in the Mexican aisle of most super markets. It looks like giant corn)
4 cups of vegetable broth
2 cups of mushroom broth (you can use more veggie broth if you can’t find this)
1/4 cup olive oil
2 onions, quartered (reserve 1/4 of the onion and finely chop it for topping your soup)
1/4 red onion
1 head of garlic
5 tomatillos
2 serrano chilis
4 poblano peppers
1 tsp pink Himalayan salt (or sea salt)
1 large bunch of fresh cilantro
1 ripe avocado, sliced
1 package salted pepitas
1 bunch of radishes, sliced
1/4 head of green cabbage, thinly sliced
3-4 limes, quartered
Directions
Step 1
Heat a large skillet over medium and toss in your onions, garlic (separated, but skins on), tomatillos, poblanos (quartered and with the seeds removed), and serranos (seeds in for more spice). Drizzle all the veggies with about 1/4 cup of olive oil, and toss them around until they are nice and soft and have little charred bits here and there. It will take you about 10 minutes and it will smell amazing!
Step 2
Remove them from the heat, let them cool, and remove the skins from your garlic–they should pop right off. Toss all the above in your food processor or blender and whirl it all together until it’s nice and smooth.
Step 3
Add these pureed veggies to a large soup pot over medium heat and add about a teaspoon of salt, stirring until you reach a soft simmer.
Step 4
Remove your pot from the heat, add a handful of rinsed, chopped cilantro and 2 cups of your broth to the mix, and blend with an immersion blender (or pop it all back in your standard blender) until it’s super smooth. You might still have a few pepper pieces that don’t fully blend up, and that’s totally fine!
Step 5
Stir in the rest of your broth, add the can of rinsed and drained hominy, and cook until all the way warmed though and simmering. Salt and pepper to taste, then dish up! Top your soup with the chopped cabbage, diced onion, slices of avocado, pepitas, another sprinkle of cilantro, and your sliced radishes, give it a big squeeze of lime juice, and dig in!
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