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Thursday, September 14, 2023

Vegetarian Pozole Verde – Sharon Palmer, The Plant Powered Dietitian

Hmm pozole…a thick wealthy stew made with hominy kernels, topped with avocados, radishes, and cilantro. This conventional thick soup known as pozole verde (inexperienced pozole), which dates again to Mayan meals traditions, is well known in Mexican foodways. What was pozole made from? Additionally known as posole, this soup is usually made with pork, however on this plant-based (vegan) model I’ve traded the pork for cauliflower and chickpeas. However the taste profile stays true to the normal pozole verde flavors of onions, garlic, cumin, jalapeno, oregano, cilantro, and lime. This scrumptious gluten-free recipe for Vegetarian Pozole Verde comes collectively in half-hour, and it’s based mostly on straightforward pantry objects you possibly can retailer—canned hominy, chickpeas, and broth—together with a number of contemporary objects, like cauliflower and the toppings, which embody sliced radishes, avocado, and contemporary cilantro. Serve it with corn tortillas and you’ve got a balanced meal in a single!

I’m actually enamored with Mexican meals traditions, having lived in California for many of my life. I like this scrumptious, plant-based means of consuming, based mostly on the sunny flavors of corn, beans, rice, tomatoes, avocados, citrus, herbs, and spices. But, I’m not a real knowledgeable of Mexican foodways. Take a look at the work of registered dietitian Kristen Linares, who’s an knowledgeable in Mexican and Latin American meals tradition, to study extra about Mexican delicacies.

Watch me make this recipe on Instagram right here.

Cauliflower Chickpea Posole Verde


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This gluten-free Vegetarian Pozole Verde relies on conventional Mexican flavors on this hearty stew, which has a contemporary addition of cauliflower and chickpeas. You may get it on the desk in half-hour for a wholesome, scrumptious one-dish meal.



  • ¼ cup chopped contemporary cilantro
  • 1 lime, sliced into wedges
  • 1 medium avocado, sliced
  • 6 small radishes, thinly sliced

  1. In a big pot or Dutch oven, warmth olive oil over medium warmth.
  2. Add onion, jalapeno, garlic, and cauliflower and sauté for five minutes.
  3. Add cumin, oregano, hominy, chickpeas, vegetable broth, and salt (non-compulsory). Stir properly, cowl, and simmer for 20 minutes, till greens are tender. Might add further water if combination is simply too thick (it ought to be the feel of a thick stew).
  4. Serve in bowls and high with contemporary cilantro, lime wedges, avocado slices, and radish slices.
  5. Makes 6 servings (1 3/4 cups every).

  • Prep Time: 10 minutes
  • Cook dinner Time: 25 minutes
  • Class: Soup
  • Delicacies: American, Mexican


  • Serving Measurement: 1 serving
  • Energy: 301
  • Sugar: 6 g
  • Sodium: 1006 mg
  • Fats: 10 g
  • Saturated Fats: 1 g
  • Carbohydrates: 45 g
  • Fiber: 13 g
  • Protein: 10 g

Key phrases: posole, vegan posole, vegan soup, wholesome vegan soup, wholesome posole recipe

Attempt a few of my different plant-based stew recipes right here:

Vegan Guinness Stew
Curried Yellow Lentil Stew
Mofongo with Caribbean Vegetable Stew
Purple Lentil Stew with Root Greens

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