Pozole Verde with White Beans
A hearty vegan pozole verde made with canned hominy, white beans, tomatillos, poblano pepper, cilantro, and vegetable broth. It is bright, comforting, and approachable for a weeknight meal.
- bean soup
- budget-friendly
- cilantro
- comfort food
- dairy-free
- dinner
- egg-free
- fresh and bright
- gluten-free
- green pozole
- green soup
- hominy
- lunch
- main course
- meal prep
- mexican
- nut-free
- pantry staples
- plant-based
- poblano pepper
- pozole
- pozole verde
- shellfish-free
- soup
- soy-free
- stovetop
- tomatillos
- vegan
- vegetarian
- weeknight
- white beans
- Cuisine
- Mexican
Shopping options
Cook this recipe
- canned hominy-2 cans
- canned white beans-2 cans
- tomatillos-1 lb
- poblano pepper-1 large
- yellow onion-1 medium
- garlic-4 cloves
- vegetable broth-5 cups
- fresh cilantro-1 cup
- olive oil-2 tablespoons
- lime juice-2 tablespoons
- ground cumin-1 teaspoon
- dried oregano-1 teaspoon
- kosher salt-1 teaspoon
Prep the vegetables by husking and quartering the tomatillos, dicing the poblano and onion, mincing the garlic, and chopping the cilantro; drain and rinse the hominy and white beans.
Keep the chef’s knife blade angled away from fingers while cutting the vegetables.
Heat olive oil in a large soup pot over medium heat, then add the onion and poblano; cook for 5 to 6 minutes until softened.
Stir in the garlic, ground cumin, dried oregano, and kosher salt, then cook for 30 seconds until fragrant.
Add the tomatillos and 1 cup of vegetable broth; simmer for 8 to 10 minutes until the tomatillos are soft and olive green.
Carefully transfer the tomatillo mixture to a blender, add the cilantro, and blend until smooth and bright green.
When blending hot liquids, vent the blender lid slightly and cover it with a towel to prevent pressure buildup and splashes.
Pour the blended verde sauce back into the pot, then add the remaining vegetable broth, hominy, and white beans; stir to combine evenly.
Bring the soup to a gentle simmer and cook for 15 to 20 minutes until the flavors meld and the pozole is hot throughout.
Keep the soup at a gentle simmer to reduce splattering from the hot liquid.
Stir in the lime juice, taste, and adjust with more kosher salt if needed; serve the pozole warm with the broth, hominy, and beans evenly portioned.
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