POZOLE VERDE CON HONGOS
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Provided by Pati Jinich
Categories Dinner Soup/Stew Tomatillo Garlic Poblano Chile Pepper Cilantro Parsley Onion Mushroom Pepper Hominy/Cornmeal/Masa Radish Lime Vegetarian Vegan Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Dairy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
- Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
- Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
- Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
- Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
- Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
- Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.
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Begam Thapa
[email protected]I would definitely recommend this pozole verde con hongos to anyone who loves Mexican food.
Akbar Miya
[email protected]This pozole verde con hongos is a bit time-consuming to make, but it's worth the effort.
WAMI's CHANNEL
[email protected]I'm not a big fan of mushrooms, but I really enjoyed them in this pozole verde con hongos.
Faizan Naveed
[email protected]This pozole verde con hongos is a great way to use up leftover turkey or chicken.
Kadelia Comrie
[email protected]The mushrooms in this pozole verde con hongos add a delicious umami flavor.
ANDRES PINZÓN
[email protected]I love the green sauce in this pozole verde con hongos. It's so flavorful and tangy.
diyem celal saber
[email protected]This pozole verde con hongos is a delicious and hearty soup. It's perfect for a cold winter day.
Katumba andrew
[email protected]I made this pozole verde con hongos for my family, and they loved it! It's a great dish for a special occasion.
Ninam Channel
[email protected]This pozole verde con hongos is the best I've ever had. The flavors are incredible, and the mushrooms are the perfect addition.
Araya Gebrekiros
[email protected]I'm not a big fan of pozole, but this recipe is a game-changer. The green sauce is amazing, and the mushrooms add a delicious umami flavor.
Sagor, Poru
[email protected]This pozole verde con hongos is the perfect party food. It's easy to make ahead of time, and it's always a hit with my guests.
sumaiya bainta
[email protected]I love the combination of flavors in this pozole verde con hongos. The green sauce is tangy and flavorful, and the mushrooms add a nice earthy flavor.
Xavier Webster
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pozole verde con hongos is absolutely delicious!
Tony Neilson
[email protected]This pozole verde con hongos is a great way to use up leftover turkey or chicken. It's also a great dish to make ahead of time, which makes it perfect for busy weeknights.
Md Rahid
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of mushrooms. But I'm so glad I did! The mushrooms added a delicious umami flavor to the pozole, and the overall dish was incredible.
Williams Smith
[email protected]This pozole verde con hongos is the perfect comfort food. It's hearty, flavorful, and satisfying. I love serving it with a dollop of sour cream and a sprinkle of cilantro.
Amir ilyas 88
[email protected]I'm not usually a fan of pozole, but this recipe changed my mind. The green sauce is flavorful and tangy, and the mushrooms add a nice earthy flavor. I'll definitely be making this again.
James Dixon
[email protected]I've made this pozole verde con hongos several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are consistently delicious. I highly recommend this dish!
bella halo
[email protected]This pozole verde con hongos was a hit at my dinner party! The flavors were incredibly rich and complex, and the mushrooms added a delightful umami flavor. I will definitely be making this dish again.