Description
A flavorful vegetarian version of the traditional Mexican pozole verde.
Ingredients
Scale
- 2 cups hominy
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup tomatillos, husked and chopped
- 1 jalapeño, seeded and chopped
- 1 cup green cabbage, shredded
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in tomatillos and jalapeño; cook for 5 minutes.
- Add vegetable broth and hominy; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add cabbage and cilantro; cook for another 5 minutes.
- Season with lime juice, salt, and pepper.
Notes
- Serve with avocado and radishes.
- Adjust spice level by adding more jalapeño.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg