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Vegan Pozole Verde


Roasted Tomato Salsa Verde Vegetarian
30 mins
Serves 5

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.

  • Step 1

    Heat the olive oil over medium heat in a wide saucepan and add the onion. Cook, stirring often, until tender, 3 to 5 minutes.

  • Step 2

    Add the fresh mushrooms and peppers. Cook until the mushrooms and peppers begin to release liquid. Then add the garlic as desired.

  • Step 3

    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.

  • Step 4

    Add Roasted Tomato Salsa Verde and hominy, including liquid. Simmer for 8-10 minutes. Season with salt and pepper to taste.

  • Step 5

    Stir in greens. Serve in bowls or mugs and top with avocado and radishes.

Ingredient list

  • 1
    lb mushrooms, chopped
  • 1/2
    cup chopped onions
  • 3
    cloves garlic, chopped or sliced
  • 1
    poblano pepper, chopped
  • 2
    9.1 oz. jar Roasted Salsa Verde
  • 2
    large handfuls spinach, swiss chard or kale
  • 1
    28 oz. can white hominy, including liquid
  • 1
    avocado, sliced
  • 3
    radishes, thinly sliced
  • 1/2
    cup toasted pumpkin seeds or pepitas