Vegan Pozole Verde
Vegan Pozole Verde
For the hominy beans
1 31 oz can of pre-cooked hominy beans (rinsed)
4 1/2 c water
1 tbsp of Better Than Bouillon No-Chicken “Chicken” Bouillon
2 heads of garlic, sliced in half with skin
1 whole onion
For the salsa verde
Choice of plant-based meat
2 roasted, peeled, deseeded poblano chilis
8 boiled and cooled tomatillos
2 de-seeded and boiled jalapeños
1/2 white onion
6 garlic cloves
3/4 c roasted pumpkin seeds
1 tbsp oregano
3/4 c water
6 leaves of spinach (enhances color)
1/4 of cilantro bunch (optional)
6 radish leaves (optional)
6 leaves of epazote (optional)
Salt to taste
Optional toppings/sides: shredded cabbage, juice of a lemon, diced onion, diced radish, dried oregano, tostadas
Thoroughly rinse your hominy beans. In a large pot filled with 4 1/2 c water, add hominy beans. Stir vegan chicken bouillon until diluted. Add 2 sliced heads of garlic with skin, 1 whole onion with skin removed. Cover the pot and let cook on medium heat.
Roast poblano chilis by placing them directly on stove top and evenly char on all sides until chili is dark brown. Then, place in a plastic bag. Seal tight and let cool. Once cooled, remove charred skin, remove stem, de-seed and remove veins from inside of the chili. Set aside.
In a small pot bring water to a boil. Add tomatillos and jalapeños. Let boil for 5-7 minutes until vegetables are lighter in color and fork-tender. Remove stem, seeds, and veins from jalapeños. Set vegetables aside.
Roast pumpkin seeds on a flat skillet on medium heat until both sides of seeds are brown. Set aside.
Now it’s time to make the salsa: in a blender add poblano peppers, tomatillos, jalapeños, pumpkin seeds, 1/2 of an onion, 6 garlic cloves, 1 tbsp of dried oregano, pour 3/4 c water, and blend on high. After blending now add 6 spinach leaves, 1/4 of cilantro bunch, 6 radish leaves, 6 leaves of epazote. Blend again until you reach a creamy consistency.
Add salsa verde to the pot of cooked hominy beans, add salt if needed. Stir and let all ingredients simmer for 10 minutes. Add fake meat if desired. Serve and enjoy!
Side note: I used jackfruit in my pozole.