Plant-Based Pozole
Sautéed mushrooms, hominy, and vegetable stock create the base for this flavorful and satisfying twist on traditional Mexican pozole.
Ingredients
Pozole Base
- 1 tbs. extra-virgin olive oil
- 1 8-oz. package button mushrooms, quartered
- ⅛ tsp. black pepper, plus more to taste
- ¾ tsp. sea salt, plus more to taste
- 1 30-oz. can white hominy, drained and rinsed
- 1 32-oz. carton unsalted vegetable stock
Green Sauce
- 1 tsp. extra-virgin olive oil
- 3 large tomatillos, husks removed, quartered (or use 1 11-oz. can)
- 2 garlic cloves
- 1 ½ cups loosely packed chopped cilantro, including stems
- 1 medium poblano pepper, seeded and roughly chopped
- ½ cup roughly chopped white onion
- 1 whole serrano pepper
- ¼ cup toasted pumpkin seeds
- ½ tsp. ground Mexican oregano (or Italian oregano)
- ¼ cup water
Garnish
- 1 cup diced red radish
- 1 cup minced white onion, rinsed under cold water
- 1 medium avocado, chopped
- 2 limes, halved
- 10 corn tostadas (optional)
Directions
STEP 1
Prepare the pozole base: Heat the olive oil in a large pot over medium-high heat.
STEP 2
Add the quartered mushrooms and cook for 10 to 12 minutes or until golden brown, adding the pepper and a pinch of salt halfway through cooking.
STEP 3
Add the hominy, vegetable stock, and remaining salt. Bring to a simmer while preparing the green sauce.
STEP 4
Prepare the green sauce: Heat the olive oil in a small saucepan over medium heat.
STEP 5
In a blender, combine all of the remaining sauce ingredients and blend until smooth.
STEP 6
Add the sauce to the pan and simmer for five minutes, until slightly thickened.
STEP 7
Add the reduced sauce to the pozole base and simmer, covered, for 15 minutes. Adjust salt and pepper to taste.
STEP 8
To serve: Ladle the pozole into bowls and garnish with the radish, onion, avocado, and lime juice. Use the tostadas as scoops or break them into bite-sized pieces directly over the soup.
Photography: Terry Brennan; Food Styling: Betsy Nelson
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