clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan pozole verde in a bowl with toppings.

Vegan Pozole Verde

  • Author: Anna Rios
  • Total Time: 45
  • Yield: 8 1x
  • Diet: Vegan


The best vegan 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.


  • 6-8 green tomatillos
  • 1 cup of spinach
  • 2 handfuls of cilantro
  • 1 medium onion
  • 2-3 jalapeno or serrano peppers
  • 1 medium pasilla pepper
  • 10 cups vegetable broth or 10 cups water with vegan bouillon– low sodium
  • 1/4 cup pepitas (pumpkin seeds)
  • 4 cloves of garlic
  • 1 large can of Hominy (32 oz)
  • 1 tsp cumin
  • 2 cups mushrooms of choice (optional)
  • Salt and pepper to taste


  • 2 cans of jackfruit from Trader Joe’s (20 oz cans)
  • 1 tsp garlic powder
  • 1 1/2 tbsp soy sauce
  • Shredded cabbage
  • Sliced radishes
  • Chopped onion
  • Dried oregano
  • Pepitas


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Open can of hominy, drain and rinse. Add to pot of simmering broth.
  6. Open the cans of jackfruit, drain, rinse well and then pat dry with a towel. Shred the jackfruit with your hands or two forks.
  7. 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.
  8. Prepare your toppings. Shred cabbage, sliced radishes, limes, and onions for toppings.
  9. Serve in a bowl, add toppings and enjoy!



*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


  • Serving Size: 3/4 cup

Keywords: vegan pozole verde, vegan pozole recipe, vegetarian pozole