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Home » Soups~Caldos » Green Chile Vegetable Pozolé

Green Chile Vegetable Pozolé

August 22, 20172 Comments

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Green Chile Vegetable Pozole

I know I say this all of the time, but I really do cook from my pantry on most days. I start looking through the pantry and, using whatever is available to me, I will try to create a meal. On this day, I had tomatillo salsa and diced green chiles left over from another recipe. The first thing that came to mind was green chile pozolé, but I did not think ahead to defrost the pork in my freezer. Thanks to a good friend of mine, I am stocked up on hominy, also known as maiz pozolero. It was easy to convince myself to make this stew, since  I love green chile! The nice thing about this recipe is that it freezes well, and on any other day, I could add some shredded chicken or pork to change it up a little.

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Green Chile Vegetable Pozole

Green Chile Vegetable Pozole #vegetablepozole

Green Chile Vegetable Pozole

Get ready to enjoy a hearty green chile vegetable pozole!
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Course: Main Course, Soups and Stews
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 6 Servings

Ingredients

For Pozole

  • 2 TBS olive oil
  • 1 Medium white onion diced
  • 4 Cloves garlic minced
  • 2 tsp dried epazote optional
  • 2 tsp Mexican oregano
  • 7 Cups vegetable broth
  • Salt to taste
  • 3 Cups tomatillo salsa recipe below
  • 3 Cups previuosly roasted Hatch or Anahein green chile, diced
  • 4 cups maiz pozolero, hominy 28 OZ. CAN
  • 2 Medium russet potatoes peeled and diced
  • 2 Large carrots peeled and sliced
  • 1 Cup sun-dried tomatoes finely chopped

For Salsa

  • 8 large tomatillos peeled and washed
  • 1/2 Small white onion chopped
  • 1 clove of garlic sliced
  • 2 Serrano peppers stems removed
  • Juice of 1 small lime optional
  • Handful of chopped cilantro
  • Salt to taste

For Garnishes

  • Warm corn tortillas or tostadas
  • Chile serrano minced
  • Radishes sliced thin
  • Cabbage or lettuce shreddede
  • Lime wedges
  • Cilantro chopped

Instructions

  • In a microwave-safe dish, add all of the ingredients for the tomatillo salsa, minus the cilantro, lime juice, and salt. Cover and cook in the microwave for 6 to 8 minutes. Transfer mixture to the blender and add cilantro, lime juice and salt to taste. Blend until smooth, taste for salt, and set aside
  • In a large heavy pot, preheat 2 tablespoons olive oil to medium heat for 2 minutes. Add the onions and garlic and cook for 3 to 4 minutes. Add the oregano and epazote, season lightly with a pinch of salt.
  • Add the tomatillo salsa, green chiles, and chicken broth. Stir well to combine and bring to a boil. When it comes to a boil, taste for salt, reduce heat, cover and cook at a low simmer for 30 minutes.
  • Add in the hominy, carrots, potatoes, and sun-dried tomatoes. Stir well to combine. Continue cooking for another 25 to 30 minutes or until potatoes are tender.
  • I like my green chile pozole thick, more like a stew. If the pozole is too thick, add a little more broth if you like. Garnish with fresh toppings. Serve with warmed corn tortillas or fried tostadas!

Notes

If you prefer, you can the ingredients for tomatillo salsa to a pot of simmering water. Cook for 7-9 minutes or until tomatillos begin to change color. Don’t let tomatillos tear open. The myth is that this can result in a bitter salsa.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Green Chile Recipes, Soups~Caldos, Vegetable Tagged With: Green Chile Recipes, Green Chile Vegetable Pozole, New Post, Pozole Verde, Soups and Stews, Vegetarian

Previous Post: « Pork Chile Verde~ With Potatoes
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Reader Interactions

Comments

  1. Cathetyn

    February 10, 2020 at 2:13 pm

    Thank you so much for posting a vegan posole
    With so much publicity on plant based eating you are very smart to include them hope to see
    More

    Reply
    • Sonia

      February 11, 2020 at 10:53 am

      I am sure if I browse through my recipes that there are a few more vegan friendly recipes already on my blog. I will highlight and share them soon.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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