About the Recipe
This vegan green pozole is a comforting, flavorful one-pot meal made with hominy, pinto beans, tomatillos, and warm spices. Fresh lime brightens the broth, while toppings like avocado, cilantro, radish, and shredded cabbage add color, texture, and freshness.
It’s simple to make, easy to customize, and perfect for a cozy lunch or dinner.
Ingredients
1 tablespoon olive oil
1 large onion, diced
3–4 garlic cloves, minced
1 large jalapeño, diced, optional or use partially for less heat
1 teaspoon cumin
1 teaspoon oregano
1 can (25–28 oz) hominy, drained and rinsed
2.5 cups pinto beans, cooked and rinsed
6 medium tomatillos (about 1 lb.), husks removed, well rinsed and chopped
4 cups low-sodium vegetable broth, plus more as needed
Juice of 1–2 limes
Salt and pepper, to taste
Optional Toppings
Cilantro
Avocado
Sliced radish
Shredded cabbage
Lime wedges
Tortilla chips or warm tortillas
Preparation
In a large pot, heat the olive oil over medium heat.
Once warm, add the onion and sauté for about 5 minutes.
Add the garlic, jalapeño, cumin, oregano, salt, and pepper. Cook for an additional minute or until fragrant.
Add the pinto beans, tomatillos, hominy, and vegetable broth.
Bring to a boil, cover slightly askew, reduce the heat to low, and simmer for 20–30 minutes.
Add lime juice and season with additional salt and pepper to taste.
Serve in individual bowls and garnish with your choice of cilantro, avocado, radish, cabbage, and lime.
Enjoy with tortilla chips or warm tortillas.
