Pozole Verde Vegetarian

Vegetarian Pozole VerdeThis dish, with all it’s fresh chilies and the tomatillos is an absolute delight for any cool summer day. With just the right amount of heat, and topped with creamy avocado, you surely cannot go wrong!

Now for personal flair I highly suggest picking your favorite garnishes from the list below. If you have guests, they will appreciate being able to customize their own dish. As far as protein, you can leave the dish as is with the little bit of protein from the papitos and the added avocado, or pick another favorite vegetarian protein. I highly suggest a white bean such as navy, canlellini, or great northern, or a more green colored bean such as mayocoba or flageolets to go with your verde sauce.

Vegetarian Pozole Verde with Key Lime

Vegetarian Pozole Verde with Key Lime

Vegetarian Pozole Verde

By: semiserious chefs
Serves: 6


  • 2 15.5 oz cans of bean of choice – drained
    • OR 1 pound of dry beans
  • 4 cups vegetable stock
  • 4 cups water
  • 2 garlic cloves – crushed
  • 4 bay leaves
  • 1 T oregano – Mexican preferred
  • 2 each: anaheim, poblano, and yellow chili peppers – sliced
  • 1/2 of one white onion – chopped
  • 4 garlic cloves – chopped
  • 1 pound tomatillos – chopped
  • 1 cup cilantro – chopped
  • 1 cup roasted pepitas (pumpkin seeds)*
  • 2 29oz cans of hominy
  • salt and pepper – to taste

*You can buy them already toasted or use the directions included in this other recipe to do it yourself. It’s very easy and only takes a minute.

Note: When cooked traditionally using meat, there can be quite a bit of fat. A splash of your preferred vegetarian oil with each serving might increase the flavor of this dish.


  • avocado – cubed small
  • red radish – sliced thin and halved
  • white onion – diced small
  • jalapenos – thin sliced or fine diced
  • fresh cilantro – chopped
  • cabbage or iceberg lettuce – sliced into thin strips
  • lime wedges
  • tortilla strips


  1. If using dried beans prepare as directed on package. If using canned beans skip to step 2.
  2. Using a large blender or food processor, add the chilies, onion, additional garlic, tomatillos, cilantro, and pepitas, along with 2 cups of the vegetable broth and blend until smooth.
  3. Add this blended mixture to the pot with the rest of the broth, the water, the beans (canned or freshly cooked) and the hominy.
  4. Bring the lidded soup to a light boil for 15 minutes, until it changes from a bright green to more of an olive color. Add salt and pepper to taste.
  5. While your soup finishes prep the garnishes and serve on a central plate.
  6. Serve each person a hearty helping of soup in a bowl with room for garnishing as desired.


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