Vegetarian Pozole Verde

The Culinary Medicine team has a recipe for a warm Vegetarian Pozole Verde with a bit of a kick!

Vegetarian Pozole Verde

Vegetarian Pozole Verde Ingredients (Serves 6)

  • 4 Poblano peppers, cut into 2” chunks
  • 1 jalapeno or serrano (based on your spice tolerance)
  • 10 to 12 tomatillos, husks removed and halved
  • 1 white onion, cut into quarters
  • 5 cloves garlic, peeled
  • 1 tsp. olive oil
  • 1/8 tsp. kosher salt
  • 1/8 tsp. ground pepper
  • 1/4 cup toasted pepitas (pumpkin seeds), optional
  • 1 can white beans, drained and rinsed
  • 1 Tbsp. cumin powder
  • 2 tsp. coriander powder
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup fresh cilantro, roughly torn
  • 1 28oz. can hominy
  • 1 cup sweet corn, fresh or frozen
  • 1/8 tsp. kosher salt
  • Garnishes: lime wedges, sliced radishes, sliced green onions, shredded cabbage, fresh cilantro, avocado


  1. Preheat oven to 425 degrees and grease a large baking sheet.
  2. Put poblano peppers, jalapeno or serrano, tomatillos, onion, and garlic cloves onto prepared baking sheet, and toss with olive oil, salt and pepper. Roast for 30 minutes.
  3. Pull from the oven and pour into a blender. Add pepitas, white beans, cumin powder, coriander powder, vegetable broth, water and cilantro and blend until smooth (you can leave it slightly chunky, if desired).
  4. Transfer into a large pot, and add hominy, and bring to a boil. Add corn and remaining salt.
  5. Serve with garnishes of choice!

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