Pozole Verde Recipe 🌱
SPANISH video: https://youtu.be/aNrXjVg6IVQ

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RECIPE in sections according to steps.

7 Cups Hominy – the brand I used was Juanita’s 20 oz. (+1/4 Cup for later in the recipe)
3 garlic cloves
1 wedge of onion
5-6 Tbsp of vegan chicken or vegetable bouillon -Add more to taste if needed- The brand I used was Better Than Bouillon
10 Cups of water
– -In a large pot add all of the ingredients listed above. Simmer over a low flame.

Green Pozole Sauce

Roast: 2 Poblano peppers- once roasted place in a sealed container to sweat. After 10 minutes peel off charred skin. Remove seeds and stems.
* Cut each Poblano chile in half, this will make 4 strips. **For this recipe I used 3 strips.

Lightly toast: 1/2 Cup of Pepitas/Green pumpkin seeds

Roast: 3 garlic cloves, 1 wedge of onion, 1 serrano pepper for a spicy kick -Roasting these ingredients if optional

17 tomatillos- Bring water to a boil, cook over a low medium flame, until soft and tender. Do not let them burst they might make your sauce taste bitter.

Sprig of Cilantro
Heaping handful of Spinach
1/4 Cup hominy-
1 Cup of broth from the pot that is simmering
1 Tbsp dry oregano
1/4 Tsp white pepper

– -Blend all of the ingredients listed above. The sauce consistency should be similar to that of a smoothie, thick but still runny.
Makes 7 cups.

In a large pan heated over a medium flame, add 1 tbsp of vegetable oil (I used grapeseed oil), pour the blended sauce into the pan. Simmer for a few minutes until you notice bubbling. Then turn off flame.

Remove garlic cloves and wedge of onion from the simmering pot of hominy. Then carefully pour the green sauce into the pot of hominy. Mix well.
Allow to simmer for 20 minutes.
-Adjust seasoning, add more vegan bouillon or salt to taste if needed – – I added 1/2 tsp of salt to mine:)

Jackfruit Chicken

1 Can of Jackfruit – – drain and rinse to remove the taste of brine.
1/4 Tsp smoked paprika
1/4 Tsp ground cumin
1 1/2 Tsp vegan bouillon
– – Adjust the seasonings to taste.

In a pan over a medium flame, add oil and the jackfruit. As its cooking add the seasonings, adjust to taste. I drizzled more oil as it was cooking, to give the jackfruit a crisp outside and brown color. – – Optional: Add the jackfruit chicken into the pozole pot or as you serve each bowl.

Serve your green pozole warm. Enjoy with tostadas or tortilla strips.

Recommended toppings 🙂
Thinly sliced red cabbage, red radishes
Pinch of dry oregano -optional-
Squeeze of fresh lime juice
Minced serrano peppers for added spice
Avocado slices

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