Vegan Pozole Verde
Category:Roasted Tomato Salsa Verde Vegetarian
Made with Roasted Heirloom Tomato Salsa Verde instead of a slurry of tomatillos and hot pepper, this warm stew is delicious. Serve it in bowls or mugs for a casual, scrumptious supper.
To make it Whole-30 friendly substitute leftover roast chicken for the hominy.
Heat the olive oil over medium heat in a wide saucepan and add the onion. Cook, stirring often, until tender, 3 to 5 minutes.
Add the fresh mushrooms and peppers. Cook until the mushrooms and peppers begin to release liquid. Then add the garlic as desired.
Stir for about 5 minutes over medium heat as the mushrooms continue to soften and sweat. If the mushrooms begin to dry out, add 1/2 cup of water.
Add Roasted Tomato Salsa Verde and hominy, including liquid. Simmer for 8-10 minutes. Season with salt and pepper to taste.
Stir in greens. Serve in bowls or mugs and top with avocado and radishes.
1lb mushrooms, chopped
1/2cup chopped onions
3cloves garlic, chopped or sliced
1poblano pepper, chopped
29.1 oz. jar Roasted Salsa Verde
2large handfuls spinach, swiss chard or kale
128 oz. can white hominy, including liquid
3radishes, thinly sliced
1/2cup toasted pumpkin seeds or pepitas