Averie Cooks · by Averie Sunshine★ 5.0 (8)

20-Minute Easy Vegan Pozole Verde

Name: 20-Minute Easy Vegan Pozole Verde
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: mexican
Ingredients: roughly chop or quarter all ingredients depending on how powerful your blender is:; 1 pound tomatillos (husks removed); 2 large poblano peppers (seeds removed); 2 jalapeno peppers (seeds removed); 1/2 of 1 extra-large white onion (peeled); 1 cup low-sodium vegetable broth (or more if needed to get your blender moving); 3 tablespoons olive oil; 1 large poblano pepper (seeds removed and diced small); 1/2 of 1 extra-large white onion (peeled and diced small); 6 cloves garlic (finely minced or pressed); 2 to 3 teaspoons cumin (start with 2 and add more to taste later, if desired); 1 teaspoon ground coriander; 1 teaspoon dried Mexican oregano (regular dried oregano may be substituted); two 15.5-ounce cans red kidney beans (drained and rinsed); two 15.5-ounce cans white hominy (drained and rinsed); 2 + teaspoons kosher salt (or to taste); 1 teaspoon freshly ground black pepper (or to taste); 1/4 cup lime juice (or to taste); 1 + cup low-sodium vegetable broth (optional or more if desired); 1/4 to 1/3 cup fresh cilantro (finely minced; or to taste plus more for garnishing if desired); radishes (sliced thin for garnishing); cotija cheese (optional for garnishing); avocado (optional for garnishing); cilantro (optional for garnishing)

NUTRITION · PER SERVING20M COOK

CAL 20%·PRO 33%

CARBS 63G63% OF CAL

16G FIBER0G ADDED14G INTRINSIC33G OTHER14G TOTAL SUGAR

FAT 11G24% OF CAL

2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick, hearty vegan pozole verde made with hominy, beans, and a bright salsa verde. Authentic Mexican flavors ready in just 20 minutes.

mainmexicansoupbeansgluten freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 6

roughly chop or quarter all ingredients depending on how powerful your blender is:
1 pound tomatillos (husks removed)
2 large poblano peppers (seeds removed)
2 jalapeno peppers (seeds removed)
1/2 of 1 extra-large white onion (peeled)
1 cup low-sodium vegetable broth (or more if needed to get your blender moving)
3 tablespoons olive oil
1 large poblano pepper (seeds removed and diced small)
1/2 of 1 extra-large white onion (peeled and diced small)
6 cloves garlic (finely minced or pressed)
2 to 3 teaspoons cumin (start with 2 and add more to taste later, if desired)
1 teaspoon ground coriander
1 teaspoon dried Mexican oregano (regular dried oregano may be substituted)
two 15.5-ounce cans red kidney beans (drained and rinsed)
two 15.5-ounce cans white hominy (drained and rinsed)
2 + teaspoons kosher salt (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
1/4 cup lime juice (or to taste)
1 + cup low-sodium vegetable broth (optional or more if desired)
1/4 to 1/3 cup fresh cilantro (finely minced; or to taste plus more for garnishing if desired)
radishes (sliced thin for garnishing)
cotija cheese (optional for garnishing)
avocado (optional for garnishing)
cilantro (optional for garnishing)

At a glance

PER SERVING · TIME 20M

CAL 20%·PRO 33%

CARBS 63G63% OF CAL

16G FIBER0G ADDED14G INTRINSIC33G OTHER14G TOTAL SUGAR

FAT 11G24% OF CAL

2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 5m
Cook: 15m
Sodium: 1308mg
Total sugar: 14g
Added sugar: 0g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 753mg
Calcium: 131mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 5M
SODIUM: 1308MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

20-Minute Easy Vegan Pozole Verde

Nutrition & ingredients

Ingredients

At a glance