Pozole is a well-known cure for a hangover, a rough night, or pretty much anything. Seeing as yesterday was a Mexican holiday and there was a major boxing match that led to some controversy and a lot of talk, I thought of making pozole.
Pozole dates back to the Aztecs who used maize otherwise known as hominy as a sacred staple. The Aztecs used maize during special occasions and celebrations. The Mexicans make pozole as a soup or stew and it can vary by color but all have maize as the main ingredient. There is a red, white, and green pozole and today I have opted to make the green pozole. As I have mentioned before I am drawn to the green, maybe because of nostalgia, but mainly because of my mama’s cooking. I have made this simple dish without any animal products or oil. As my husband says, this is his favorite pozole because it’s clean and fresh, especially when you add the twists of lime. As with most variations of pozole it’s all about the sides that you add in the end. In this version we add shredded cabbage, sliced radishes, white onion, a pinch or two of oregano and red pepper, and most definitely several twists of lime. I encourage you to try this version and don’t forget to add the lime!
Buen Provecho!
Vegan Green Chile Pozole
Printable Version
Yield: Makes 4-6 Servings Total Time: 15-20 minutes
Ingredients:
– Tomatillo Serrano Chile Sauce
-1 Can of Pozole (Hominy)
-1 White Onion
-1 Bunch of Radishes Sliced
-Head of White Cabbage
-6 Limes
-Oregano
-Red Pepper Flakes/Crushed
Equipment Needed:
-Cutting Board
-Fine Colander
-Knife
-Boiling Pot for Tomatillo Serrano Chile Sauce
-Spoon
-Side Dishes
-Glass bowl
Prep:
– Get the knife and cutting board and finely dice your onion and set aside
– Rinse the radishes and slice into thin pieces and set aside
– Rinse the white cabbage and shred into thin pieces and set aside
– Slice 6 limes in half and set aside
– Open the can of hominy and pour over a fine colander and rinse the hominy with
cold water to remove the canning liquid and then set aside
Directions:
– Get the Tomatillo Serrano Chile sauce and pour into a boiling pot
– Place the boiling pot on the stove and turn the gas/electric knob to a low setting and
simmer until hot
– Get the drained and rinsed hominy and pour into the Tomatillo Serrano Chile Sauce
pot
– Once the Tomatillo Serrano Chile sauce and hominy is mixed and hot, pour it into 4-
6 glass bowls and set aside
– Then get a few small plates or a large side plate and put 1 sliced lime, a small
handful of onion, a small handful of sliced radishes, a small handful of shredded
cabbage, a small handful or oregano, a small handful or red pepper flakes/crushed
red pepper
– Then serve alongside your bowl of Green Chile Pozole
