Vegetarian Green Chicken Pozole
Discover a vibrant twist on a classic dish with this Vegetarian Green Chicken Pozole—a bold, flavor-packed Mexican-inspired stew that’s entirely plant-based! This recipe swaps traditional chicken for tender plant-based pieces, simmered in a rich and zesty green sauce made from roasted poblano peppers, tomatillos, and fresh cilantro. Hominy adds hearty texture, while spices like cumin and oregano infuse every bite with warmth and depth. Topped with creamy avocado, crisp radishes, crunchy cabbage, and a squeeze of lime, this pozole offers a delightful medley of textures and flavors. Perfect for weeknight dinners or cozy gatherings, this vegetarian green pozole is a comforting and wholesome crowd-pleaser!
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Ingredients
- 300 grams plant-based chicken pieces
- 800 grams hominy, drained and rinsed
- 2 whole poblano peppers
- 1 whole jalapeño
- 1 medium white onion
- 4 whole garlic cloves
- 400 grams tomatillos
- 1 bunch cilantro leaves
- 1000 milliliters vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 whole avocado, sliced
- 4 whole radishes, thinly sliced
- 200 grams cabbage, thinly sliced
- 100 grams tortilla chips
Directions
Step 1
Roast the poblano peppers over an open flame or in an oven until the skins are charred. Transfer them to a bowl, cover with a towel and let them steam for about 10 minutes. Peel off the charred skins, remove seeds and stems, then roughly chop them.
Step 2
In a blender, combine the chopped poblano peppers, jalapeño, onion, garlic, tomatillos, and cilantro leaves. Blend until smooth to form the green sauce base.
Step 3
In a large pot, heat the olive oil over medium heat. Add the green sauce, and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and darkens in color.
Step 4
Add the hominy, plant-based chicken pieces, vegetable broth, oregano, and cumin to the pot. Stir well and bring to a simmer.
Step 5
Lower the heat and let the pozole cook for another 20-25 minutes, allowing the flavors to meld together.
Step 6
Stir in the lime juice, and season with salt and pepper to taste.
Step 7
Serve the pozole hot, garnished with sliced avocado, radishes, cabbage, and tortilla chips on the side for added crunch.
Nutrition Facts
| Serving size | (3475.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2780.2 |
| Total Fat 117.0g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 22.1g | |
| Cholesterol 0mg | 0% |
| Sodium 6595.5mg | 0% |
| Total Carbohydrate 350.8g | 0% |
| Dietary Fiber 77.1g | 0% |
| Total Sugars 48.5g | |
| Protein 111.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 733.0mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 5925.9mg | 0% |
Source of Calories