Vegan Pozole Verde
Author: 
Recipe type: Vegan
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Delicious and bright, yet comforting and warming  - my vegan Pozole Verde is one of the first recipes I make when the temperature start to drop!
Ingredients
  • 1 LB fresh tomatillos, husks removed, washed, drained, and quartered
  • 2 pasilla peppers, cut in half
  • 1 poblano pepper, cut in half
  • 1 large white onion, quartered, plus more for garnish
  • 1 jalapeño, halved, plus more for garnishing
  • 1 serrano pepper, halved, optional
  • 6 tablespoons avocado oil, divided
  • 4 teaspoons kosher salt, divided
  • 8 cups vegan chicken broth or vegetable broth, divided
  • 1 packed cup roughly chopped cilantro, plus more for serving
  • 12 ounces vegan Chick'n Strips
  • 2 tablespoons dried mexican oregano, divided
  • 2 teaspoons ground cumin, divided
  • 10 cloves garlic, thinly sliced
  • 2 - 25 oz cans hominy, drained and rinsed
Garnishes
  • Diced onion
  • Diced Jalapeno
  • Chopped cilantro
  • Thinly sliced radish
  • Finely chopped cabbage
  • Thinly sliced avocado
  • Fresh lemon wedges
Instructions
  1. Preheat oven to a medium or high broil
  2. Place tomatillos, pasilla peppers, poblano pepper, onion, jalapeño, and Serrano (if using) on a parchment paper lined baking tray. Drizzle with 2 tablespoons of oil and 2 teaspoons of salt, tossing to ensure the tomatillos, peppers and onions are well coated and seasoned. Broil on the middle rack of the oven until the vegetables are soft and charred, 17 to 20 minutes. Transfer the roasted tomatillos, peppers, and onion to a high-powered blender along with 1 cup of the broth and the cilantro, and pulse until smooth. Set aside.
  3. Meanwhile, add another 2 tablespoons of avocado oil to a large soup pot over medium high heat. Once the oil is hot, add the vegan chick'n strips and season with 1 teaspoon salt, 1 tablespoon oregano, and 1 teaspoon cumin. Cook, mixing every so often, until browned and slightly crisped around the edges, 7 to 10 minutes. Remove chick'n pieces from the pot and set aside.
  4. Place the remaining 2 tablespoons of oil in the same pot that you cooked the vegan chick'n in over medium-low heat. Add the thinly sliced garlic and season with the remaining salt, oregano, and cumin. Cook, stirring often, for 8 to 10 minutes. You want to make sure you don't burn the garlic, so continue to stir while sautéing.
  5. Pour in the broth, verde sauce from the blender, and hominy. Increase the heat to medium-high and bring to a boil. Once at a boil, reduce the heat back down to medium low. Cover and simmer 20 to 25 minutes.
  6. Add the reserved chick'n pieces, and taste and adjust seasonings, if necessary. Cover and simmer an additional 10 to 15 minutes.
  7. Serve with preferred garnishes and enjoy!
Notes
1. Keep in mind that all oven temperatures vary, so please keep a close eye when you are broiling the vegetables. If you burn them, they will affect the taste of the pozole and you will have to start all over again. You want them charred, but not burnt!
2. There are many varieties of vegan-friendly chicken bases and/or bouillon cubes. If buying bouillon instead of broth, simply mix with water according to the directions for 8 cups of broth. My favorite brands are Edward and Sons and Better Than Bouillon. You can also find imitation chicken bouillon powders at many Asian specialty markets. If you cannot find vegan chicken stock, you can substitute vegetable stock.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-pozole-verde/