I've been hearing about pozole for as many years as I've been married to my husband. The problem is, it's usually made with chicken or pork. And honestly, I've never thought about making a vegetarian option.
But when my sister started outlining her recipe for chicken pozole verde, I knew I had to try one out, vegetarian style.
The way it's served kind of reminds me of Vietnamese pho. The broth is really simply made, and the key is all the delicious stir-ins.
2 Tbsp olive oil
1 onion, chopped
4 cups of clear vegetable stock
3 cups of water
1 Tbsp cumin
3 tsp. Mexican oregano (or more, to taste)
1 small can of salsa verde (about 7 oz.)
1 large can of hominy
salt and pepper to taste
Heat the olive oil in a large stock pot. Add the onion and saute until soft. Stir in the cumin and oregano, stir until fragrant, about 1 minute. Pour in the stock, water and salsa verde. Bring to a boil, reduce heat to simmer for about 20 minutes. Stir in the hominy and heat through.
and fried tortilla strips
Stir in what you like and enjoy!