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VEGAN POZOLE (POSOLE VERDE)

top down view of bowl with posole verde with spoon and items surrounding.

5 from 1 reviews

Somewhere between a soup and stew, this Posole Verde is hearty, flavorful and full of textures! Quick and easy recipe, ready in about 35 minutes.

Scale

Ingredients

To Serve, optional

Instructions

Stovetop: In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste.

Instant Pot: Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.

Slow Cooker: In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4. Add lime juice and season to taste.

Serves 4 – 6

Serve: Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.

Store: Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

Notes

Change up the pinto beans using your favorite – chickpeas, cannellini, great northern, black beans or tri-blend.

Keywords: vegan pozole, posole verde, Mexican soup