Vegan Pozole (Posole Verde Recipe) – Jarastyle

This vegan pozole verde is made with veggies, spices and hominy, and uses jackfruit instead of chicken. A flavor, hearty version of the traditional recipe.

Posole is a filling soup filled with healthy ingredients and a perfect choice for a dinner the whole family will love.

This post was originally published on March 18, 2018.

This flavor of this vegan pozole verde recipe is based off of my homemade salsa verde. You can make this even quicker if you have the salsa premade, or even store bought for an extra simple and fast meal.

Ingredients

Pozole is one of those soups that just screams comfort. It’s filling yet nutritious and isn’t too labor intensive, making it the perfect weeknight family meal.

It also stores well and gets even better with time so you can prepare it in advance!

The flavor is unreal, and I love how easy you can customize it with all the toppings. Here is what you need for this vegan pozole verde recipe.

• Onion – sweet or yellow onions are best, you can also use white onions if needed.
• Tomatillos – also known as husk tomatoes, these tangy, tart, sweet, and citrusy fruit are essential to pozole verde.
• Green chiles – poblano peppers and jalapeños add a nice heat, you can add even more spice with serrano peppers as well. Leave them out to make it extra mild.
• Garlic – fresh garlic cloves will give you the best taste, but jarred minced garlic can be used as well.
• Cilantro – this fresh herb adds so much bright flavor to the soup! Definitely don’t skip it.
• Dried oregano – a common herb in many dishes that originate from Mexico, this contributes to the overall flavor of the dish.
• Hominy – you can usually find this in cans in the International aisle at most grocery stores.
• Jackfruit – in order to replace the texture of the pork or chicken I use jackfruit. You can leave it out, or use artichokes, mushrooms, or any other meat substitute you prefer.
• Vegetable broth – to keep this pozole vegan make sure to use vegetable broth. Choose low sodium if needed. If you eat meat, chicken broth can be used in its place.

How To Make Pozole Verde

Just a few simple steps stand between you and this deliciously satisfying vegan soup recipe:

1. Sauté the onion, tomatillos, peppers, and seasonings.
2. Pulse the mixture in a blender to your desired consistency.
3. Cook the hominy and jackfruit until slightly browned.
4. Add the puréed tomatillo mixture and broth and simmer.
5. Top and serve!

Toppings for Pozole

One of the many great things about this soup is how customizable it is! I love to offer a wide variety of toppings for the family to dress up their own however they like. Serve with a dollop of Vegan Sour Cream or some of our other favorite toppings:

• Red onion
• Green onions
• Jalapeno
• Sliced radishes
• Cabbage or spinach
• Avocado
• Tortilla chips or tortilla strips (most corn tortillas are gluten-free but double check!)
• Pepitas
• Lime wedges to squeeze on fresh!

Preparation Tips

Here are a few suggestions that should help you out when making this healthy vegan pozole verde:

• Your can of hominy may have salt in it. If so, do not add any salt until the end after you try it.
  • If you can’t find any, corn or chickpeas would be a good substitute.
• You can leave out the jackfruit but it’s delicious with it and adds great texture since you brown it a bit.
• Make up the tomatillo mixture beforehand to save some time when making the soup.
• If you want an extra thick texture you can add some of the hominy to the blender when you are blending the tomatillo mixture.
• To use a shortcut and make this super easy, you can sub 2 ½ cups of tomatillo based salsa instead of the onion, salt, tomatillos, peppers, garlic and cilantro.
  • Simply skip to the step where you brown the hominy and jackfruit, then add in the jarred salsa with the broth!

Storage and Freezing Tips

The great thing about pozole verde is that the flavor gets better with time! This makes this dish a great make ahead recipe.

• Before storing the pozole allow it to cool first.
• Keep it in the fridge in an airtight container for up to 5 days.
• You can also freeze in airtight freezer safe containers for up to 3 months!
• Reheat leftovers on the stovetop or in the microwave, garnish with toppings, and serve!

Common Questions

What is pozole verde made of?

The traditional Mexican soup is made with broth, pork or chicken, hominy, and chiles. This plant based version of pozole uses jackfruit instead of meat!

What can I substitute for hominy in pozole?

You can use corn or chickpeas as a substitute for hominy but it will change the flavor of your soup.

How do you spell posole?

The way to spell the name of this soup is “pozole”.

What is the difference between pozole and posole?

Posole is simply another way that some people spell pozole, the words mean the same thing, a delicious broth based soup filled with hominy and chiles!

What is hominy?

It is dried corn that is processed to give cooked hominy a heartier bean like texture.

What is the difference between red and green pozole?

The green pozole, or pozole verde is made with green ingredients such as tomatillos, poblanos, cilantro, and jalapeños. Red pozole, AKA pozole rojo, is instead made with red peppers such as guajillo, piquin, or ancho peppers.

Is pozole healthy or unhealthy?

Pozole verde is considered a healthy meal. It’s low calorie and packed with nutrients. You can also add more veggies as toppings to make it even healthier.

More Vegan Soup Recipes

Soups make the best family meals. They’re easy, filling, healthy, and delicious! Here’s some more family approved plant based soup recipes:

Vegan Pozole (Posole Verde Recipe)

Sophia DeSantis

This vegan pozole verde is made with veggies, spices and hominy, and uses jackfruit instead of chicken. A flavor, hearty version of the traditional recipe.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 4

Calories 330 kcal

Ingredients  

1x2x3x

• 1 cup sweet or yellow onion , chopped (see note)
• ½ – 1 teaspoon sea salt , optional (see note)
• Drizzle of oil or broth to sauté if oil-free
• 1 pound tomatillos , peeled and chopped (see note)
• 2 poblano peppers , seeded and chopped (see note)
• 1 jalapeno , seeded and chopped (see note)
• 4 cloves garlic , minced (see note)
• ¼ cup cilantro (see note)
• 1 teaspoon dried oregano
• 30 ounces hominy , canned
• 14 ounces jackfruit , canned, rinsed and shredded (optional)
• 4 cups veggie broth , low sodium if needed

Shop Ingredients on Jupiter

Instructions 

• Sauté the onion, salt (if using) and oil or broth until the onions are soft and browning. About 5 minutes.

• Add the tomatillos, peppers, garlic, cilantro and oregano and cook until the tomatillos have released their liquid and everything is beginning to brown. About 7-8 minutes.

• Next, take the mixture and carefully put it in a blender, making sure not to get burned. Pulse to chop. Make it as smooth as you prefer.

• Put hominy and jackfruit into the pot. Cook until browned a little, about 5 minutes.

• Add the pureed tomatillo mixture back in the pot, then add in the broth.

• Simmer for about 15 minutes until reduces a bit and thickens.

• Serve with whatever toppings you prefer!

Notes

• If you want to make this super easy, you can sub 2 ½ cups of tomatillo based salsa instead of the onion, salt, tomatillos, peppers, garlic and cilantro. Simply skip to the step where you brown the hominy and jackfruit, then add in the jarred salsa with the broth!
• Your can of hominy may have salt in it. If so, do not add any salt until the end after you try it.
• You can leave out the jackfruit but it’s delicious with it and adds great texture since you brown it a bit.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 330kcalCarbohydrates: 69gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 709mgPotassium: 931mgFiber: 11gSugar: 32gVitamin A: 564IUVitamin C: 82mgCalcium: 80mgIron: 3mg

Nutrition and metric information should be considered an estimate.

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