Vegetarian Green Chicken Pozole
Immerse yourself in a bowl of comforting, flavor-packed *Vegetarian Green Chicken Pozole*, a plant-based twist on the traditional Mexican classic. This recipe swaps out chicken with tender plant-based chicken pieces, making it perfect for vegetarians while maintaining the hearty, soul-warming essence of pozole. The vibrant green sauce, created by blending roasted poblano peppers, jalapeño, cilantro, and tangy tomatillos, adds bold layers of flavor to the dish. Hominy brings texture and authenticity, while cumin and oregano infuse aromatic depth. Topped with fresh garnishes like avocado slices, crisp radishes, crunchy cabbage, and a side of tortilla chips, this dish is as visually appealing as it is delicious. Ready in just over an hour, this comforting soup is a delightful centerpiece for gatherings or cozy nights in. Whether you're searching for "vegetarian pozole," "green pozole recipe," or "Mexican plant-based soup," this dish is a nutritious, crave-worthy option that everyone will love!
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Recipe Information
Ingredients
- 300 grams plant-based chicken pieces
- 800 grams hominy, drained and rinsed
- 2 whole poblano peppers
- 1 whole jalapeño
- 1 medium white onion
- 4 whole garlic cloves
- 400 grams tomatillos
- 1 bunch cilantro leaves
- 1000 milliliters vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 whole avocado, sliced
- 4 whole radishes, thinly sliced
- 200 grams cabbage, thinly sliced
- 100 grams tortilla chips
Instructions
Roast the poblano peppers over an open flame or in an oven until the skins are charred. Transfer them to a bowl, cover with a towel and let them steam for about 10 minutes. Peel off the charred skins, remove seeds and stems, then roughly chop them.
In a blender, combine the chopped poblano peppers, jalapeño, onion, garlic, tomatillos, and cilantro leaves. Blend until smooth to form the green sauce base.
In a large pot, heat the olive oil over medium heat. Add the green sauce, and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and darkens in color.
Add the hominy, plant-based chicken pieces, vegetable broth, oregano, and cumin to the pot. Stir well and bring to a simmer.
Lower the heat and let the pozole cook for another 20-25 minutes, allowing the flavors to meld together.
Stir in the lime juice, and season with salt and pepper to taste.
Serve the pozole hot, garnished with sliced avocado, radishes, cabbage, and tortilla chips on the side for added crunch.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6107 mg | 266% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 56.9 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6337 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
