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5 from 5 votes

Vegetarian Pozole

Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Soup
Cuisine: Mexican
Keyword: bean, budget friendly, dairy free, freezer friendly, gluten free, vegan, vegetarian
Author: Ali

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 large poblano pepper cored and diced
  • 4 cloves garlic minced
  • 2 teaspoons each: ancho chili powder chili powder, ground cumin
  • 4 cups vegetable broth
  • 2 (15-ounce) cans black pinto or white beans, rinsed and drained (I used one can pinto and one can Great Northern beans)
  • 1 (30-ounce) can hominy rinsed and drained
  • ¾ cup (6 ounces) salsa verde
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly-squeezed lime juice
  • fine sea salt and freshly-ground black pepper
  • toppings: chopped cilantro crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream

Instructions

  • Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and sauté for 2 minutes, stirring frequently.
  • Simmer. Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes.
  • Finish. Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
  • Serve. Serve immediately, garnished with all of your favorite toppings, and enjoy!