How to Make a Vegetarian Green Pozole

I want to show you how to make a vegetarian green pozole. Pozole is a traditional Mexican soup that contains hominy. It can be made with beef and chicken as well. This version of vegetarian green pozole is made with mushrooms and I promise you will not miss the meat. It is satisfying and delicious.

We are going to use tomatillos for the broth in this vegetarian green pozole.

Tomatillos are small, round, green fruits that are commonly used in Mexican cuisine. They are also known as Mexican husk tomatoes or green tomatoes, but they are not related to the red tomatoes that are commonly used in many other types of cuisine.

Tomatillos have a papery husk that surrounds the fruit, which needs to be removed before cooking or eating. The fruit itself is usually firm and tart, with a slightly citrusy flavor that adds a unique taste to many dishes.

Tomatillos are commonly used in salsas, sauces, and stews, and are a key ingredient in traditional Mexican dishes like salsa verde and chile verde. They are also used to add flavor to soups, tacos, and grilled meats. Tomatillos are a good source of vitamins C and K, and also provide some fiber and potassium.

How to Make a Vegetarian Green Pozole

8 tomatillos – husked and washed
3 garlic cloves — peeled and smashed
3 poblano peppers — stemmed and seeded and coarsely chopped
1 jalapeño pepper — stemmed and halved (optional)
1/4 large white onion
1 cup cilantro leaves with the stems — washed
1 cup parsley leaves without stems — washed
1 cup pumpkin seeds (pipits roasted or raw)
4 cups vegetable broth
1 – 8 oz. package of baby Bella mushrooms — washed and sliced thinly
1 – 8 oz. package of white mushrooms — washed and sliced thinly
1 – 25 oz (709 grams) can of hominy — drained
1 teaspoon oil (I used avocado oil)
Salt & Pepper
Optional toppings – avocado slices, sliced radish, cilantro leaves, finely diced white onion, shredded iceberg lettuce and/or shredded green cabbage

1. Place the tomatillos and the garlic in a pot with water.
   2. Bring to a boil.
   3. Reduce the heat and simmer for about 10 minutes — until the tomatillos are no longer bright green, are soft but not mushy.
   4. Place the cooked tomatillos, garlic, poblano peppers, jalapeño (if using), white onion, cilantro, parsley and pumpkin seeds in a blender.
   5. Add 1 cup of the liquid you cooked the tomatillos in and 1 cup of vegetable broth. Work in batches if necessary.
   6. Heat the oil in a pot and add the mushrooms.
   7. Cook them for about 10 minutes, until they release all of their liquid and start browning.
   8. Add the blended tomatillo sauce to the mushrooms. Season with salt and pepper and mix well.
   9. Cover the pot (the sauce will splatter) and cook for about 10 minutes on medium low heat.
   10. Add the remaining 3 cups of broth and the hominy.
   11. Cook for another 10 minutes.
   12. Taste for salt and adjust if necessary.
   13. Serve topped with sliced radish, cilantro leaves, finely diced white onion and avocado slices. You can also add finely sliced iceberg lettuce or cabbage.