Mushroom Green Pozole

Guest Chef Jocelyn Ramirez from Todo Verde shares her recipe for a spectacular vegetarian pozole.

  • Servings 2-4
  • 1 hr.
  • Easy

Recipe

Ingredients

  • 1⁄2 lb. Tomatillo (Green Tomatoes)
  • 1⁄2 Jalapeño pepper
  • 1⁄4 cup Oil
  • 1 cup Mushrooms, sliced 
  • 3 cups Veggie Broth 
  • 1 1⁄2 cup Hominy
  • 1⁄4 tsp. Cumin Powder
  • Pinch of Oregano
  • 1 Bay Leaf
  • 1⁄4 tsp. Salt
  • 1⁄4 tsp. Pepper
  • 1⁄4 cup Radish, quartered, garnish
  • 1⁄4 cup Purple Cabbage, shredded, garnish 
  • 1⁄4 cup Cilantro, garnish
  • Lime wedges, garnish 

Directions

  1. Preheat charbroiler to medium. 
  2. Char jalapeño and tomatillo on charbroiler until slightly blackened. Place aside and allow to cool.
  3. Once jalapeños and tomatillos have come to room temperature, add to blender and blend until smooth.
  4. Preheat a pot to medium heat and add oil.
  5. Add sliced mushrooms and pinch salt, and stir until golden.
  6. Add tomatillo puree, vegetable broth, hominy, cumin, oregano, bay, salt, and pepper.
  7. Simmer on medium heat for 30 minutes. 

Pro Tips

Serve​ ​in​ ​a​ ​bowl​ ​garnished​ ​with​ ​radish​ ​wedges,​ ​shredded​ ​cabbage,​ ​cilantro​ ​sprigs,​ ​lemon​ ​wedge.

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