Description
The best pozole verde you will ever have. Savory, cozy, satisfying, authentic, and nutritious! Make this delicious soup for a special occasion or batch-cook it for the entire week.
Ingredients
Units
Scale
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6-8 green tomatillos
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1 cup of spinach
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2 handfuls of cilantro
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1 medium onion
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2-3 jalapeno or serrano peppers
- 1 medium pasilla pepper
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10 cups vegetable broth or 10 cups water with vegan bouillon- low sodium
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1/4 cup pepitas (pumpkin seeds)
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4 cloves of garlic
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1 large can of Hominy (32 oz)
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1 tsp cumin
- 2 cups mushrooms of choice (optional)
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Salt and pepper to taste
Jackfruit:
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2 cans of jackfruit from Trader Joe’s (20 oz cans)
- 1 tsp garlic powder
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1 1/2 tbsp soy sauce
Toppings:
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Shredded cabbage
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Sliced radishes
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Chopped onion
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Dried oregano
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Pepitas
Instructions
- Turn a griddle on medium-high heat and roast tomatillos, peppers, and onion for 10-12 minutes or until black roasted spots begin to appear on all sides.
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Heat a small pan on medium heat to toast your pepitas. Toast on medium heat for 1-2 minutes stirring constantly to avoid burning seeds.
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Add pepitas, tomatillos, jalapeños, cilantro, spinach, and onion to a blender and blend on high until smooth. Add to pot and continue to simmer on low heat for 15-20 minutes. Add salt, cumin, and pepper to taste.
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Fill a large pot with the remaining 8-9 cups of vegetable broth and boil on high. After the water begins to boil, turn it down to simmer and add the green mixture from the blender.
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Open can of hominy, drain and rinse. Add to pot of simmering broth.
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Open the cans of jackfruit, drain, rinse well and then pat dry with a towel. Shred the jackfruit with your hands or two forks.
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Add jackfruit to a pan and saute (or air fry) with 1 tbsp of oil, 1 tbsp soy sauce, and a tsp of garlic powder until golden/slightly crispy. Set aside.
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Prepare your toppings. Shred cabbage, sliced radishes, limes, and onions for toppings.
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Serve in a bowl, add toppings and enjoy!
Notes
*great for leftovers, refrigerate for up to 4 days or freeze for 4 months.
- Prep Time: 15
- Cook Time: 30
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
