Easy Vegan Pozole Verde Recipe

 Happy 2021 friends!  I can't believe that the new year is upon us can you?  I remember thinking as a child that we would be driving around in flying cars and wearing space suits by now.  I guess we do have cars that drive themselves now, so there's that.  ANYWAY, its Veganuary and that means it's time to being you some yummy, comforting, plant-based, goodness.  Let's kick things off with this Easy Vegan Pozole Verde Recipe.



The Easy Vegan Pozole Recipe in a white bowl with the title above.

I was totally inspired to make this the other day when I saw someone make a chicken pozole verde on tiktok.  I remembered that I had some eryngii mushrooms (also known as king trumpet mushrooms) in my fridge and I knew I had to give a vegan version of this a try.  I can't wait to share it with you so...

Let's Get Started!

To make this Easy Vegan Pozole Verde Recipe you will need a few simple ingredients:

The ingredients needed to make the easy vegan pozole verde recipe
  • 1 Green Bell Pepper, diced
  • 1 Purple Onion, diced 
  • 4-6 Cloves of Garlic, sliced
  • 8 oz Eryngii Mushrooms, shredded (or any mushroom thinly sliced)
  • 2 15 oz cans of Hominy, drained and rinsed
  • 2 c Kale, chopped
  • 4 c Vegetable Broth
  • 2 c Water 
  • 8 oz jar of Mild Salsa Verde
  • 2 tsp Oregano
  • 2 tsp Salt 
  • 1/2 tsp Black Ground Pepper
  • 2 Bay Leaves
Shredding the eryngii mushroom with a fork.

To begin you will need to shred your eryngii mushrooms.  Simply do this with a fork.  

I was able to find these mushrooms at my local Asian market, however, if you aren't able to find them don't worry.  Any mushroom will work here, just slice them thinly.  And hey, if mushrooms aren't your thing, just omit them all together. 

The Shredded eryngii mushroom on the counter.

Once shredded the mushrooms will look like this.  How crazy is the resemblance to shredded chicken!?!

The bell pepper and purple onion sautéing in a pot.

Once you have prepped all of your vegetables and mushrooms, place a pot over medium/high heat and allow it to get hot.  

We are cooking with no oil here, so add a little water to the bottom of the pot and add the bell pepper and onion.  Sauté until soft and translucent, about 2-3 minutes.

The garlic sautéing in the pot with the purple onion and green bell pepper.


Next add the sliced garlic.  Sauté another 2-3 minutes.  

You should smell the garlic coming up from he pot, but refrain from burning it.  


The shredded mushroom being added to the pot with the green bell peppers, purple onions, and garlic.


Now add the mushrooms.  

Allow them to brown, about 5-6 minutes.  

If you notice things sticking to the pan, just add a little more water. 

The chopped kale being massaged on the counter.

This ingredient is not necessarily traditional in a Pozole Verde, but seeing as though we are plant-based I like to get my greens in where I can.

While the mushrooms are growing, go ahead and massage your kale.  

This help the kale to be less bitter, and starts to break down the fibers making it easier to digest.  

The hominy being added to the pot with the other vegetables and mushrooms.

Now add the hominy to the pot.  

I don't know about you, but I just love hominy.  

The chopped kale being added to the pot with the other vegetables, mushrooms, and hominy.

Add the chopped kale to the pot. 

The slices are being added to the pot of vegan pozole verde.

Add the seasonings to the pot and stir everything so that all the ingredients are coated in the spices.

Vegetable broth being added to the pot.

Now add the vegetable broth and water being sure to scrape up any brown bits off the bottom of the pan.  

The salsa verde being added to the vegan pozole verde.

Now add the salsa verde.  

Yes, I could have made my own, but one, if you are watching your pennies that is a lot of extra ingredients.  And two, I had this jar of salsa verde already in my pantry just waiting for the using!

I will say this brand is typically spicy so I use the MILD.  

The vegan pozole verde recipe simmering in a red pot on the stove.

Bring everything to a boil, lower the heat to a simmer, and let cook for 25-30 minutes.  

The finished Easy Vegan Pozole Verde Recipe, in a white bowl, topped with diced onion, cilantro, and avocado.

Top with a little diced onion, avocado, cilantro, and lime juice and there you have it!  A beautiful Easy Vegan Pozole Verde Recipe that is perfect for any night of the week!  This soup is also so flavorful and hearty that even the meat eaters in your life will enjoy it.  They may even come back for seconds!  I know you are going to love this meal so get in the kitchen and give it a try tonight!  And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~






Yield: 4-6
Author: Mandee Pogue
Easy Vegan Pozole Verde Recipe

Easy Vegan Pozole Verde Recipe

This Vegan Pozole Verde is packed full of flavor and hearty goodness. It uses pantry staples you already have on hand and is ready in 30 minutes!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 1 Green Bell Pepper, diced
  • 1 Purple Onion, diced
  • 6 Cloves of Garlic, sliced
  • 8 oz Eryngii Mushrooms, shredded (or any mushroom thinly sliced)
  • 2 15 oz cans of Hominy, drained and rinsed
  • 2 c Kale, chopped
  • 4 c Vegetable Broth
  • 2 c Water
  • 8 oz jar of Mild Salsa Verde
  • 2 tsp Oregano
  • 2 tsp Salt
  • 1/2 tsp Black Ground Pepper
  • 2 Bay Leaves

Instructions

  1. Place a large pot over medium/high heat and allow to get hot.  
  2. Add a little water to the pot along with the bell peppers and onions.  Sauté 2-3 minutes until soft and translucent.
  3. Add the garlic and cook 2-3 minutes. 
  4. Add the mushrooms to the pan and allow to brown, approximately 5 minutes.
  5. Add the hominy, kale, spices, broth, water, and salsa verde to the pot.  
  6. Bring to a boil and then lower the heat to a simmer.  
  7. Simmer for 20 minutes.
  8. Serve and Enjoy!

Notes:

Ideal toppings for this recipe are some diced purple onions, avocado, cilantro, and lime wedges.

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