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Vegan Pozole Verde
Category:Roasted Heirloom Tomatoes
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.