This is my take on the Mexican classic, green pozole. This plant based dish is sweet, spicy and full of flavor! Pozole originated in Mexico, it is traditionally made from hominy, field corn that has been through a process called nixtamalization.
Nixtamalization is a process in which the corn is soaked and cooked in an alkaline solution, washed, and then hulled. This process helps soften the corn.
Health Benefits Of Corn
Corn is mainly composed of carbohydrates with small amounts of protein and fat. It has a good amount of natural sugar, but despite this, it ranks low on the glycemic index. 
Fiber and Protein
It also has a good amount of fiber, which is known to aid with digestion and help feed the good bacteria in the gut. Corn does have protein, but it is low quality so it is recommended to eat it with other sources of plant based protein to get all essential amino acids.
Rich in vitamins and minerals
Depending on the variety of consumed, corn has a decent amount of vitamins and minerals. Some of these are Vitamin B6, folate, potassium, niacin, vitamin B5, copper, zinc and many more!
Easy, cheap and delicious!
No doubt pozole has reached my list of top plant based soups to make at home. It is easy, very cheap to make and it absolutely delicious! I hope you like this one. Now let’s start the Plant Based Mojo!
Yield: 4 servings
- 2 – 1 pound cans of Juanita’s Mexican style hominy
- 1 pound of tomatillos, skins off and washed
- 1 medium white onion
- 1 jalapeno pepper
- 1 poblano pepper
- 1 bunch of fresh cilantro
- 3 whole garlic cloves
- 1 cup of vegetable broth
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Himalayan salt
- 3-4 cups of tap water
- 3 bay leaves
Method Of Preparation
- Place the poblano, jalapeno and tomatillos in a pot and cover with tap water. On high heat, bring to a boil then simmer until they are tender, about 5 minutes.
- Strain and keep liquid.
- Clean seeds off the jalapeno if you do not want your pozole very spicy.
- Place the tomatillo, jalapeno and poblano in a blender. Add 2 cups of the tomatillo broth from earlier, cumin, coriander, fresh cilantro, onion, garlic cloves and ground black pepper.
- Blend until smooth then strain the green mixture through a fine mesh sieve. Set aside.
- In a large pot add 2 cans of the Mexican style hominy, 1 cup of vegetable broth, all of the strained green liquid, bay leaves and salt.
- Bring to a boil then simmer for 5 minutes, stirring occasionally.
- Taste the pozole for seasoning and adjust if necessary.
Serve hot in a large bowl, garnish with shredded green cabbage, shaved breakfast radishes, fresh cilantro and lime wedges. Enjoy your vegan green pozole!