POZOLE VERDE CON HONGOS

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Pozole Verde Con Hongos image

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

1¼ lb. tomatillos, husks removed, rinsed
2 garlic cloves
3 poblano chiles, halved, seeds removed, coarsely chopped
1 serrano chile, coarsely chopped (optional)
1 cup salted, roasted pumpkin seeds (pepitas)
1 cup chopped cilantro, plus more for serving
1 cup chopped parsley, plus more for serving
3 Tbsp. chopped white onion, plus more for serving
6 cups low-sodium vegetable broth, divided
1½ tsp. kosher salt, divided, plus more
2 Tbsp. vegetable oil
2 lb. mixed mushrooms (such as white button and crimini), thinly sliced
½ tsp. freshly ground black pepper
3 cups cooked hominy or giant corn (see Cook's Note below) or two 15-oz. cans hominy, drained
2-3 radishes, trimmed, halved, thinly sliced crosswise
Lime wedges and dried oregano (for serving)

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.

Begam Thapa
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I would definitely recommend this pozole verde con hongos to anyone who loves Mexican food.


Akbar Miya
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This pozole verde con hongos is a bit time-consuming to make, but it's worth the effort.


WAMI's CHANNEL
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I'm not a big fan of mushrooms, but I really enjoyed them in this pozole verde con hongos.


Faizan Naveed
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This pozole verde con hongos is a great way to use up leftover turkey or chicken.


Kadelia Comrie
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The mushrooms in this pozole verde con hongos add a delicious umami flavor.


ANDRES PINZÓN
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I love the green sauce in this pozole verde con hongos. It's so flavorful and tangy.


diyem celal saber
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This pozole verde con hongos is a delicious and hearty soup. It's perfect for a cold winter day.


Katumba andrew
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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
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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
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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
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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
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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
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This recipe is a bit time-consuming, but it's worth the effort. The pozole verde con hongos is absolutely delicious!


Tony Neilson
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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
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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
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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
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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
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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
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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.