Pozole is a classic Mexican soup that is full of great flavor. The main reason I love pozole is because it contains hominy. The other ingredients are mainly chicken or pork in a chicken broth. Over the past few weeks, I have been craving this wonderful soup and so I set out to make a vegetarian version, and it was amazing. This soup has all the great texture and flavor of the classic soup and yet there is no meat. The best part is, the meat eaters won’t even miss it when you ladle up a big bowl for them with scrumptious add ins like my avocado cream.
- 3/4 pound tomatillos, outer husks and stems removed
- 1 teaspoon olive oil
- 2 jalapeño peppers, seeds removed and diced small
- 1 onion, diced
- 3 Anaheim peppers, seeds removed and diced
- 3 cloves garlic, minced
- 2 cans (1 white, 1 yellow) hominy
- 1 can pinto beans
- 5 cups vegetable broth (I like to use vegetarian chicken broth)
- 1 lime: 1/2 for soup and 1/2 for garnish
- Cilantro for garnish
- Salt & Pepper
- 1 avocado, mashed
- Juice of one lime
- 1/2 teaspoon cumin
- ½ jalapeño, minced or a lemon drop pepper
- 3 tablespoons sour cream
- In a pot, bring enough water to a boil to cover tomatillos. Once the water has come to a boil add the tomatillos and continue to boil for 7 minutes. Drain and then in a blender or with an immersion blender, puree up the tomatillos and set aside.
- In a large heavy bottom pot, heat olive oil over medium high heat. Add jalapeño, onion, Anaheim peppers and garlic to the pot and stir, and cook just until wilted, (not browned or really cooked through), about 5-10 minutes. Season with salt, (maybe 1/2 a teaspoon at this point).
- Add the following to the pot: hominy, beans and broth; bring mixture to a boil. Once it boils, reduce heat to a simmer and cover. Simmer soup for 30 minutes.
- Now add in the tomatillos and season to taste with salt and pepper. I find it takes a bit of salt to add enough flavor since vegetable broth is typically bland.
- At this point, I like to give the soup a bit thicker texture than the typical pozole. I like to take 1/4 of the soup and puree it in a blender, or use a stick immersion blender to just blend up part of the soup. This will give the soup a thicker, richer texture.
- Finally, squeeze the lime into the soup. Serve the soup with a garnish of cilantro leaves, lime wedge and avocado cream!
- Mix all ingredients together until creamy. Serve a dollop on soup.
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