One of my favorite soups!! This deliciously simple vegan version of pozole verde, can be made in less than an hour, or over several hours if using a slow cooker. Use premade roasted tomatillo salsa verde to save time and still achieve complex "simmered for hours" richness and depth of flavor.
I use 2 different versions of roasted salsa verde, because I like the combination (see product photos below). The roasted vegetables add a smoky flavor to the salsa that I absolutely love, so while any brand of salsa verde can be used, I strongly recommend a high quality roasted or fire-roasted variety, or feel free to make your own! The delicious sweetness of the roasted corn gives a nice balance to the heat and acidity of the salsa. Also, I add kale which is not a traditional ingredient in pozole, and chop it very finely to give added nutrition and flavor without the leafy texture. Like many of my recipes, this one is very forgiving, so feel free to tweak it to your own taste as desired!
Serves 4.
INGREDIENTS
1 can white hominy, drained
1/2 can pinto beans, drained
2 16-oz containers roasted tomatillo salsa verde (I use Trader Joe's and Aldi's Specialty brands, see photos below)
1/2 bag Trader Joe's frozen roasted corn (or other frozen or fresh corn, but roasted highly recommended)
1 c packed torn kale leaves, stems removed and very finely chopped
1/4 c finely chopped fresh cilantro
2-4 c low sodium vegetable stock (depends on preference and amount of liquid in salsa)
1 t pure maple syrup (I don’t use it but it is optional, if needed to balance the acidity of the salsa)
1 t Umami seasoning blend (see below) - optional, may substitute 1/2 t salt
1 t cumin
1 t oregano
1/2 t ancho chile powder
1/2 t dried thyme
METHOD
Combine all ingredients in a slow cooker, and simmer on high for 2-4 hrs. Or simmer over low-medium heat in 4 quart pot on the stove for at least 30 minutes. Use less stock (2-3 cups) if a thicker soup desired, or use more if you prefer a less chunky soup. I recommend beginning with less, and adding more during cooking if desired. Also, season to taste. If you’re using different varieties of salsa, you may need to add larger quantities of herbs to taste.
Serve garnished with your favorites: salsa, avocado, corn, pumpkin seeds, cilantro, jalapeno, and/or lime wedges. Enjoy!
