Vegan Pozole (Posole Verde Recipe) - The Simple Veganista (2024)

FAQs

What is vegan pozole made of? ›

This Vegan Pozole Rojo is one of our favorite recipes when we're craving something hearty and comforting. It's jam-packed with dried chiles, hominy, and red kidney beans, then simmered in a flavorful, vibrant broth. Top with tons of delicious, fresh toppings, and dig in!

Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce. Pozole verde—"green pozole"—adds a rich salsa verde based on green ingredients, possibly including tomatillos, epazote, cilantro, green chiles (typically jalapeños or serranos), or pepitas.

Hot broth feels soothing on a sore throat, and it also helps hydrate the body. But pozole can do all that and more. Take the restorative properties of chicken noodle soup and add the spice of chilies, and you get a throat-soothing, hydrating, sinus-clearing, detoxifying miracle food.

You can also thicken it with a little cornstarch (mix 1 tablespoon of cornstarch with 1 cup cold water. Stir into the soup and bring to a boil and cook until it thickens). I like to serve a hearty bowl of this with a tortilla or you could also spoon it over cornbread.

Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers. To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration.

Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions. Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice.

There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco.

Therefore, enjoying a cup of pozole may be a comforting way to add more nutrients to your diet. Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.

Pozole verde usually includes tomatillos and jalapenos instead of red ancho chiles and so did Maria's version. Ben thought it had a fresher taste than the red, probably the result of the tomatillo tastes coming through. Rich said, “The green seems a little thinner; the red was more full-bodied.”

Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish. To get the most out of hominy, consider using it as a hearty addition to soups and stews, where it can absorb the flavors of the broth and other ingredients.

Why does my pozole taste bland? ›

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

Overall pozole is a very healthy dish. However there are two things to keep in mind: Pozole can be high in cholesterol, depending on which protein is used. If you are watching your cholesterol, you may wish to choose a pozole made with chicken instead of pork.

For the best results, I recommend making pozole with prepared hominy from the Mexican market. It takes longer to cook, but all you need to do is rinse and boil it in a separate pot for one and a half to two hours.

To use dried hominy, soak it overnight in cold water. Drain and rinse; boil in a large pot of salted water until the hominy kernels are opaque, tender, and no longer have a starchy center, 1½ to 2 hours. Canned hominy, rid of all can flavor and toasted until addictive.

If you don't add enough bouillon, the pozole will taste watery. If you add too much bouillon it will be really salty (but you can fix that by adding more water).

You can substitute hominy with chickpeas, sweet corn, barley, brown rice & wild rice, polenta and regular grits, buckwheat grits, samp (South African corn), or adzuki beans. Choose the alternative that best suits your recipe and personal taste preferences.

Mexico

Pozole / Origin

This is a soup, whose closest meaning is "hominy", and is a traditional soup or stew from Mexico. It is made from hominy, with meat, and can be seasoned and garnished with shredded lettuce, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

Interestingly, historical records suggest that during special ceremonies, the meat used in pozole was not pork or chicken as we know it today, but rather human flesh. After the arrival of the Spanish, who banned cannibalistic practices, pork was substituted, as its taste was said to be similar.