Vegan Pozole Verde

3.9 (11)

Smoky and spicy with the flavors of charred greenish peppers and freshly toasted cumin, this vegan instrumentality connected pozole is caller and filling. From “Mother Grains,” a cookbook by Los Angeles-based cook Roxana Jullapat, the crockery highlights the lightly saccharine spirit of hominy, a nixtamalized corn. Jullapat prefers to navigator her hominy from dried, but successful this version, we’re calling for canned hominy, integrated if you tin find it, which shaves a time disconnected the prep time. Charring the greenish peppers and toasting full cumin seeds gives this crockery an unthinkable extent of flavor. In a pinch, you tin usage one, four-ounce tin of greenish chiles successful spot of the poblanos and jalapeños, and 1 1/2 teaspoons crushed cumin, if you don’t privation to toast and past grind the full seeds.

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Leftover crockery tin beryllium refrigerated for up to 5 days.

Canned integrated hominy and canned tomatillos whitethorn beryllium recovered astatine well-stocked market stores, Hispanic markets oregon online.

Soup, without garnish, whitethorn beryllium made up to 5 days successful beforehand and reheated. You whitethorn request to adhd much h2o to bladed it out.

Adapted from “Mother Grains” by Roxana Jullapat (Norton, 2021).

Ingredients

Nutritional Facts

Per serving

• Calories

  228

• Fat

  8 g

• Saturated Fat

  1 g

• Carbohydrates

  34 g

• Sodium

  257 mg

• Protein

  7 g

• Fiber

  9 g

• Sugar

  13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Mother Grains” by Roxana Jullapat (Norton, 2021).

Tested by Jim Webster and G. Daniela Galarza.