Pozole Verde (Vegan)

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.

Soup Base:
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.

Serve with:

chopped cabbage

lime wedges

sliced radishes

cilantro

avocado

sliced jalapeno

and fried tortilla strips

 

 

 

 

Stir in what you like and enjoy!

Spicy Green Torilla Soup

        We eat so much soup in this house that sometimes I think I need to rename this blog the "Yogic Soup Kitchen." In fact, I give so much food away to the neighbors, it would be a fitting name indeed!

This recipe reminds me of Pho, in the way that it is made, but with a distinct difference in flavor. It is very light in nature, but the jalapeno added at the end gives it a real kick.


Ingredients:
1 head of garlic, seperated and crushed
1 box of veggie broth
2 cups water
1 carrot, halved and sliced thin
1 head of broccoli, chopped
2 stalks celery
4 corn tortillas, chopped and fried until crispy
1 tbsp soy sauce

To garnish:
avocado, diced
1 jalapeno, chopped thin
cilantro


Combine the water, broth, soy sauce and garlic. Bring to a boil, reduce heat and simmer for about 15 minutes. Strain and discard the garlic.

Add in the broccoli, celery and carrot, and cook until tender, about 4 minutes.

To serve, ladle into bowls and add in tortilla chips, avocado and cilantro. For those who like it spicy, add in 3-4 jalapeno disks per bowl.