Pozole Verde Green Chile Soup with Hominy

Pozole is a pre-Columbian stew popularly made all over Mexico and Central America. Vegetarian pozole is impossible to find and that’s because the base ingredient, the broth, is pork of some sort: ham, knuckles bones.

This version is vegetarian, much leaner and just as delicious. What makes is soup so delicious is the broth and the toppings. It’s fantastic on cold rainy nights and as weekday one pot meal.

This recipe resembles the New Mexico version that uses Hatch chillies. Hatch chillies are seasonal and found fresh only a few weeks in the summer, but easily available fire roasted and canned. There are several version of this soup or stew, mainly red or green and that depends on the color of the chillies used, but as long as it has hominy and some kind of chilies this soup works.

For this version I made bean-vegetable broth the recipe is below, and used a combination of Anaheim and jalapeño chillies.  Anaheim are mild green chillies originally from California and are easily available year round.

Fun fact: (The Scoville scale that measures chile heat and pungency puts Anaheim typically ranges from 500 to 2500) click here to learn more about chillies more… http://www.eatmorechiles.com/Scoville_Heat.html

The main flavors and texture comes with the toppings or accompaniments, ( I think I said that 3 times now) which I put out on a side platter so everyone choose for themselves, options include: sliced avocados, radishes, cabbage, cilantro, lime wedges, tortilla chips, chopped tomatoes, onions, more jalapenos, hot sauce, roasted corn, cooked rice or cooked diced potatoes. You don’t have to have just a few of your favorite and all is good

Vegetarian Pozole Verde

Serves at least 4 as a main meal

• 3-4 (250 grams) Anaheim chilles or any mild chillies fire roasted and chopped
• 4-5 tomatillo charred optional
• 1 tablespoon olive oil
• 1 onion, dinely chopped
• 6 cloves garlic, minced
•  6 cups bean-vegetable broth / water/ veggie broth or combo of both
• 1 cup shredded protein of your choice, I skipped and added 1 chopped chayote
• 1-2 jalapeño/Serrano more depending on your heat mileage
• 1 tablespoon dried oregano, Mexican preferred
• 1- 15 oz. can organic pinto beans, drained and rinsed
• 1 cup shelled peas
• 2 cups broccoli florets
• 1 cup hominy, drained and rinsed, I like Juanita brand) or if you can’t find it use roasted corn
• salt
• juice of 1 limes
• garnishes: see the list above

1. Char/ roast the both the chillies and tomatillos by placing them directly under a broiler/ grill turning frequently so they evenly get charred. Then place the chillies in a tightly covered container for 6-8 minutes to cool and for the skin to easily come off. Peel the skin, seeds and remove every charred skin. Rinse if needed and pat dry.
2. Place the Anaheim chillies and tomatillos if using in a food processor and purée to a smooth paste. And chop the jalapeños.
3. In a large soup pot, sauté the onion and garlic in the oil for 2 minutes over medium heat.
4. Add the oregano, chayote or protein of your choice and 6 cups of bean-vegetable broth or water, pinto beans and hominy and bring back to a gentle simmer for ten minutes.
5. Add the peas and broccoli and simmer for another 2 minuets.
6. Add the lime juice for a piquant broth. Now add the puréed Anaheim chillies and add chopped jalapeño a little at a time, taste to make sure you are happy with the heat level. You can always add more. Heat through add serve, with a the selection of accompaniments and garnishes.