On a cool night, dial up the heat with this vegan mushroom pozole verde. With a combination of tomatillos, oyster mushrooms, and filling hominy, this is one comforting soup that will warm you from the inside out.
We will be honest, it took us a while to realize the alluring appeal of corn that has been soaked in an alkali solution. In fact, we might have even had a bag of hominy that was gifted to us from my parents in Arizona in our cupboard for quite some time. But when we finally got around to trying it, we understood the hype.
Hominy is a staple of Mexican cooking and is used in everything from soups and stews to casserole dishes. But by far and away, our favorite way to use this plump grain is in spicy pozole.
A Meat-Free Pozole
Traditionally, this Mexican soup is made with either pork or chicken. However, by replacing the meat with “meaty” mushrooms, this is one plant-based recipe that even meat lovers can get behind.
Additionally, this pozole includes tomatillos and poblano peppers to give this one bowl meal a beautiful green hue. But that green also has some kick thanks to serrano peppers. You can’t have Mexican without a little heat, right?!
Finally, this chunky stew is topped with sliced avocado, fresh cilantro, green onion, and sliced radish for a lovely bite and contrasting color. Don’t wait, if you happen to have a bag of hominy in your cupboard, use it today. You will be so glad that you did.
WHAT YOU WILL NEED:
- Hominy (Often labeled as Pozole or Posole) – This hearty main ingredient delivers flavor and it will keep you full.
- Poblano Pepper – A mild pepper that is sauteed for robust flavor.
- Oyster mushrooms – The mushrooms add texture and an earthy flavor.
- Tomatillos – The acidity of these green beauties pairs well with the mild hominy and provides color.
- Onion & Garlic – These kitchen staples add depth and round out the flavor in this soup.
- Serrano Pepper – This chili pepper brings the heat but feel free to substitute it with a jalapeño pepper or leave the pepper out entirely for a milder soup.
- Herbs & Spices – Fresh cilantro and oregano along with ground cumin and coriander add depth and freshness.
- Vegetable Broth – Adds additional flavor and turns a thick puree into a yummy soup.
- Toppings – The soup is garnished with radish, green onion, avocado, jalapeño, and lime for bright flavor and color.
FAQ & Mushroom Pozole Verde Tips:
Is this recipe gluten-free?
- Yep. This soup is gluten, nut, and dairy free.
What is the difference between pozole and posole?
- Nothing, they are just different spellings. Pozole appears to be the preferred spelling in Mexico whereas posole is often used in recipes in the bordering states. The word comes from Nahuatl, the Uto-Aztecan language.
What is the difference between pozole rojo and pozole verde?
- Pozole rojo has a red broth whereas verde has a green one. It varies due to the types of chilies and spices that are used.
How to prepare dry hominy.
- If you are using dried hominy, often labeled pozole, it will first need to be soaked overnight so it starts rehydrating. After soaking, it can either be cooked in the soup or just cook it in salted water until tender and then use it just as you would for any recipe that calls for canned or precooked hominy. Just be sure that you don’t soak it in a metal bowl because it can add a metallic taste to your hominy.
Adjust the spice, if necessary.
- Although we love a spicy soup, the heat level can be toned down by replacing the serrano peppers with jalapeño or leaving them out entirely.
A Comforting Meal for a Cold Winter
This is one irresistible soup that you will probably find yourself craving again and again. The combination of textures in pozole along with its spicy and savory flavor, truly can’t be beat. Go ahead and slurp!
Finally, if you have made this pozole, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
This homemade vegan mushroom pozole verde is filled with meaty oyster mushrooms and lots of hearty hominy for a healthy yet satisfying meal.
- 1 Yellow Onion (Chopped)
- 2 Poblano Peppers (Chopped)
- 2 Serrano Peppers (Deseeded and Chopped)
- 2 Cloves Garlic (Chopped)
- 10 Tomatillos (Husks Removed, Washed thoroughly to remove all of their sticky residue and Chopped)
- 1 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1/2 Cup Packed Fresh Cilantro
- 1 Sprig Fresh Oregano (Stem Removed)
- 6 Cups Vegetable Broth
- 1 lb Oyster Mushrooms Separated (Chopped)
- 2 1/2 Cups Hominy ( Drained and rinsed, if using canned or see tip for cooking dried hominy.)
- 1 Radish (Sliced Thin)
- 1 Green onion (Thinly Chopped)
- 1 Lime (Cut in Wedges and Served Alongside)
- 1 Avocado (Sliced Thin)
- 1 Jalapeño (Sliced Thin)
- Prepare all produce as directed above.
- Add the onion, peppers, tomatillo and garlic to a stock pot and cook over medium heat for 15 minutes covered, stirring occasionally.
- Add the cooked vegetables into a blender along with the cilantro, oregano leaves, and spices. Blend until smooth, approximately 1 minute.
- Transfer to a stock pot and add the vegetable broth. Bring to a simmer over medium heat.
- Add the mushrooms and cook for 10 minutes.
- Add the hominy and cook for an additional 10 minutes and then remove from the heat.
- Serve immediately in bowls and garnish with radish, green onion, lime wedges, avocado and jalapeño slices, if desired. Enjoy!
- Leftover pozole can be refrigerated in an airtight container for up to 5 days.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Pozole Recipe, Mushroom Pozole Verde