Pozole, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.
This version of posole (pozole) is entirely vegan! And it’s gluten-free.
So, the story goes: I was getting my hair done one afternoon in September. I overheard another stylist chatting with her guest, discussing his favorite restaurants in Denver and how much he loves posole.
Elle, his stylist and my good friend, had never heard of posole. Nor had Ryenne, my dearest gal and stylist. Both Elle and Ryenne are vegan.
Thus, I blurted out,
“I’ll be making you both vegan posole soup next week. Get ready!”
Yup. That’s me. That’s how I roll.
So, I did.
And, the ultimate compliment came my way from another taste testing friend:
“It smells and tastes exactly like traditional pork posole” (Oh, she’s from Venezuela – so this is the ULTIMATE flattery).
“Why thank you. It’s simply….MAGIC.”
MAGICAL Vegan Posole
Vegan Posole (Pozole)
16 oz. pinto beans (dried or canned)
12 oz. hominy/posole (dried or canned)
4 Tbs. vegan butter
1 large onion, finely chopped
4 cloves garlic, smashed and minced
1 tsp. dried oregano
1 tsp. cumin seeds
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1 lb. tomatillos, peeled and quartered
16 oz. Salsa Verde (green chile and jalapeño salsa)
4 cups vegetarian broth
juice and zest of 2 fresh limes
1/4 cup fresh cilantro
1 Tbs. apple cider vinegar
vegan feta cheese, if desired
Prepare the beans and hominy in the pressure cooker (or use canned).
Melt the vegan butter in a large stockpot over medium heat. Add the onions and garlic and cook until aromatic. Season with the oregano, cumin, and sea salt and pepper. Cook until the onions and garlic are soft.
Reduce the heat to a simmer.
Add the tomatillos and Salsa Verde.
Simmer until the tomatillos are beginning to break down.
Add the broth and bring to a boil, and then reduce to a simmer.
At that point, add the cooked beans and hominy and simmer for 10-15 minutes.
Add the fresh lime juice and zest, cilantro, and vinegar.
Remove from heat. Cover and allow to sit for 15-30 minutes.
Serve in bowls, topped with fresh cilantro and vegan feta cheese, if desired.
You’re welcome!
