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How to Make Vegetarian Pozole Verde (Hominy Soup) - A Step-by-Step Guide

Vegetarian Pozole Verde, also known as Hominy Soup, is a traditional Mexican dish that has been enjoyed for generations. This hearty and flavorful soup is made with hominy, a type of dried maize that has been treated with an alkali to remove the hull, and is then simmered with a variety of vegetables and seasonings to create a comforting and satisfying meal.

What sets apart this Vegetarian Pozole Verde is the vibrant green color and the addition of delicious and nutritious vegetables,...

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Ingredients

  • ½ pound dried pinto beans
  • ½ cup vegetable oil, divided
  • 8 ounces raw shelled pumpkin seeds
  • 1 pound tomatillos - husked, cored, chopped
  • 10 serrano peppers, chopped
  • 1 bunch arugula leaves, chopped
  • 10 leaves fresh spinach, chopped
  • 10 leaves Boston lettuce, chopped
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro leaves
  • 2 quarts vegetable stock, or more as needed
  • 2 (29 ounce) cans white hominy, drained and rinsed
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 31 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 10 hrs 6 mins
  • Servings: 8
  • Yield: 8 servings

  • Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
  • Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
  • Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
  • Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
  • Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
  • Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.

    • Nutrition

    563 cal.

    • Total Fat: 30g
    • Saturated Fat: 5g
    • Sodium: 753mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 13g
    • Total Sugars: 8g
    • Protein: 18g
    • Vitamin C: 21mg
    • Calcium: 145mg
    • Iron: 9mg
    • Potassium: 1051mg

    Categories

    Soup recipes
    Vegetarian recipes
    Mexican recipes
    Main recipes
    Healthy recipes