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Vegan Pozole Verde

Category:

Roasted Heirloom Tomatoes

Recipe by Marie Krane

30 mins
Serves 6
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.

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
jars Roasted Salsa Verde, 9.1 oz
2
large handfuls spinach, swiss chard or kale
1
can white hominy, including liquid, 28 oz.
1
avocado, sliced
3
radishes, thinly sliced
1/2
cup toasted pumpkin seeds or pepitas

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