Vegan Pozole Verde is packed with traditional Mexican flavors like fire roasted poblanos, fresh cilantro, and warm cumin and served with a variety of toppings such as radishes, green onions, and shredded cabbage!
For years my family frequently vacationed to Mexico. We stayed at a beachside resort, drinking umbrella drinks all day, and enjoying delicious and fresh Mexican food every chance we were given. This is where my first Pozole experience took place and it has been difficult for me to replace because of the memory that I have of those distinct flavors. The Pozole was served in a large bowl was a generous portion of a intricately spiced broth and multiple garnishes on the side for me to decorate with. Fresh cilantro, radishes, cabbage, cotija cheese, were all dumped into the generous serving of soup and finished off with a fair squeeze of fresh lime juice.
There are many different types of Pozole out there, all of which are traditionally meat-based. These types are Pozole Verde, Blanco, and Roja which correspond to the colors of the Mexican flag. The base of the Pozole ranges depending on what types of chiles are used. For this Pozole Verde, poblanos and jalapeños make a bold appearance. The heat from these peppers is balanced with the flavor from tangy tomatillos and two types of sweet corn.
Hominy is traditional to Pozole and adds a heartiness to the soup that can not be replicated. Dehydrated corn is treated with lye and soaked which removes the outer hull of the corn kernel. The result is a kernel that has doubled in size and has a puffed appearance and texture of a chewy grain. Since the hominy is canned I wanted to add a fresh corn taste so that is where the fresh sweet corn played a role. You may use frozen if that is what you have on hand but anytime fresh sweet corn is available that should always be your first option. Nothing compares.
To replace the meat that is routinely added to Pozole I added white beans for protein. The white beans mixed beautifully in the soup and did not take away from the other elements like a dense chickpea would. The best part? The garnishes! Shredded cabbage, thickly sliced green onions, radishes, cilantro, and fresh lime to squeeze right before eating are all perfect complements to the Pozole Verde.
The base of this soup is not just reserved for Pozole and has a few other uses that I love. When making the base double it so you can use it for leftovers in a few other ways.
The base is essentially a roasted Salsa Verde, and an addicting one at that. Serve the base as salsa with a side of corn tortilla chips and vegetables and it is bound to impress anyone.
That is not even my favorite reuse of the leftovers. Pour the Pozole Verde base over enchiladas to make Enchiladas Verdes. Skipping the canned or bottled enchilada sauce is eliminated excess salt, preservatives, and chemicals from your recipe. You don’t have to worry about calories with the base or the Pozole as a whole because it is low in calories.
I hope you enjoy this recipe for Vegan Pozole Verde! Please tag any recipe recreations with #thebeautifulbalance so I can see!
This month’s Recipe Redux theme was: “We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal.”