Description
This homemade vegan mushroom pozole verde is filled with meaty oyster mushrooms and lots of hearty hominy for a healthy yet satisfying meal.
Ingredients
Scale
- 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.)
Optional Garnish:
- 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)
Instructions
- 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.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Pozole Recipe, Mushroom Pozole Verde