Print

Green Chile Vegan Pozole Recipe

Mexican dinner ideas like this delicious spicy soup are our favorite.

5 from 10 reviews

A spicy Pozole Verde that just so happens to be vegan! Made with green chiles, jalapeños, pinto beans and hominy. If you are sensitive to spice, start with half a can of the jalapeños and add more to taste. 

Scale

Ingredients

8 ounces dried pinto beans, about 1 heaping cup

1 white onion, quartered

1 pound tomatillos, husks removed

5 cloves garlic, peeled

1/4 cup vegetable oil, divided

1/2 cup raw pumpkin seeds

6 cups water or vegetable broth

1 small bunch cilantro, tough stems removed

2 (7-ounce) cans large chopped Rio Luna Organic Green Chiles, drained

1 (4-ounce) can diced Rio Luna Organic Jalapeños, drained

1 (25-ounce) can white hominy, drained and rinsed

To Garnish: 

Diced white onion

cilantro leaves

tortilla chips

dried oregano

sliced radishes

Instructions

Pick through the pinto beans and remove any rocks if you see them. Rinse beans well then cover with water and let soak overnight. If you don’t have time to do this, you can cook beans from dry, but it will take longer. 

Heat broiler to high. Arrange onion, tomatillos, and garlic on a baking sheet. Broil until charred on all sides, turning occasionally. Keep a close eye on the garlic, it will toast faster than the others. Remove it as it gets golden brown, but not burnt. 

Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Add pumpkin seeds and fry in the oil until toasted and starting to pop. Season with salt and transfer to a blender.

Once vegetables are charred, add them to the blender as well along with 1/2 cup of the water or vegetable broth (if using) and the cilantro. Blend on high until very smooth. 

Heat remaining 3 tablespoons of oil in a large soup pot over medium-high heat. Add pureed vegetable mixture (careful, it will spatter), and stir constantly, frying the sauce until thickened slightly, about 5 minutes. Add remaining 5 1/5 cups of water or broth, soaked pinto beans, chiles, and jalapeños. 

Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1 hour (this will take longer if you didn’t pre-soak the beans). 

Add hominy and season with salt (start with 2 teaspoons and go from there). Serve with as many garnishes as you can stand.