Vegetarian Pozole Verde

In this vibrant and flavorful Vegetarian Pozole Verde, the traditional Mexican stew gets a delicious twist.

Roasted tomatillos, peppers, and spices blend together in perfect harmony, while creamy queso fresco and a squeeze of lime juice add a bright finish to this hearty, comforting bowl.

Ingredients

• 2 pounds tomatillos, husked and rinsed
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 1 large red bell pepper, chopped
• 2 large Anaheim or poblano peppers, chopped
• 2 large jalapeño peppers, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 2 cups cooked white or brown rice
• 1 can (15 ounces) cooked hominy, rinsed and drained
• 2 cups shredded or crumbled queso fresco or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro, for garnish
• 2 limes, cut into wedges, for serving

Instructions

Roast the tomatillos, onions, garlic, red bell pepper, Anaheim or poblano peppers, and jalapeño peppers on a baking sheet, cutting the larger vegetables into halves or quarters if needed.

Drizzle with a little water and toss to coat.

Roast in a preheated oven at 425°F for about 25-30 minutes, or until the vegetables are soft and slightly charred.

Scrape the roasted vegetables into a blender or food processor and blend until smooth.

Heat the cumin, smoked paprika, coriander, salt, and pepper in a large pot over medium heat, stirring constantly, for about 1-2 minutes.

Add the blended vegetable mixture, vegetable broth, and cooked rice to the pot.

Stir to combine, then bring to a boil.

Reduce the heat to low and simmer, covered, for about 20-25 minutes, or until the soup has thickened slightly.

Stir in the cooked hominy and cook for an additional 5 minutes, or until heated through.

Taste and adjust the seasoning if needed.

To serve, ladle the pozole into bowls and top each serving with a sprinkle of queso fresco or Monterey Jack cheese, a sprinkle of chopped cilantro, and a squeeze of lime juice from a lime wedge on the side.

Notes

Use fresh tomatillos for the best flavor and texture. If using canned, rinse them well and drain excess liquid.

For a spicier pozole, add more jalapeño peppers or use hot sauce to taste.

For a creamier pozole, add a dollop of sour cream or crème fraîche on top. You can prepare the roasted vegetables ahead of time and store them in the fridge for up to 2 days or freeze for up to 3 months.

Roasting time may vary depending on the size of the vegetables, so check on them frequently to avoid burning.

You can customize the toppings with your favorite ingredients, such as diced avocado, sliced radishes, or shredded cabbage. Leftover pozole can be refrigerated for up to 3 days or frozen for up to 3 months.

Reheat gently over low heat, stirring occasionally.

Nutrional Value

• Calories: 420
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 450mg
• Total Carbohydrates: 60g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 20g