Скачать или смотреть HOW TO MAKE VEGAN POZOLE VERDE WITH TOMATILLOS, PINTO BEANS, AND HOMINY. AN EASY, HEALTHY POZOLE

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WE ARE OBSESSED WITH THIS GREEN POZOLE RECIPE.

This vibrant green Vegan Pozole is a traditional Mexican soup made a bit healthier with all veggies! This plant based version has all the things we love about pozole: hominy, a green chile sauce broth, and of course all the garnishes like shredded cabbage, cilantro, and dried oregano. This recipe is not only vegan but also gluten free!

INGREDIENTS
8 ounces dried pinto beans, about 1 heaping cup

2 (25-ounce) cans white hominy, drained and rinsed

1 white onion, quartered

1 pound tomatillos, husks removed

5 cloves garlic, peeled

3 jalapeños, stemmed, seeds removed if you’d like it less spicy

1/4 cup neutral oil, like grapeseed or avocado oil, divided

1/2 cup raw pumpkin seeds

6 cups water or vegetable broth

1 small bunch cilantro, tough stems removed

To Garnish:

Diced white onion

cilantro leaves

tortilla chips


dried oregano leaves (preferably Mexican oregano)

sliced radishes

thinly sliced white cabbage

INSTRUCTIONS
Soak the pinto beans. Pick through the pinto beans and remove any rocks if you see them. Rinse beans well then cover with water and let soak overnight. If you don’t have time to do this, you can cook beans from dry, but it will take longer.

Prep hominy. Drain and rinse hominy. Fill a large saucepan with salted water and bring to a boil over high heat. Add hominy, remove from heat and let blanch while you prep the other ingredients.

Char the vegetables. Heat broiler to high. Arrange onion, tomatillos, garlic, and jalapeños on a baking sheet. Broil until charred on all sides, turning occasionally. Keep a close eye on the garlic, it will toast faster than the others. Remove it as it gets golden brown, but not burnt.

Fry the pepitas. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Add pumpkin seeds and fry in the oil until toasted and starting to pop. Season with salt and transfer to a blender.

Blend the green sauce. Once vegetables are charred, add them to the blender as well along with 1/2 cup of the water or vegetable broth (if using) and the cilantro. Blend on high until very smooth.

Fry the sauce. Heat remaining 3 tablespoons of oil in a large soup pot over medium-high heat. Add pureed vegetable mixture (careful, it will spatter), and stir constantly, frying the sauce until thickened slightly, about 5 minutes. Add remaining 5 1/2 cups of water or broth. Drain the soaked pinto beans and add those too.

Simmer soup until beans are tender. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1 hour (this will take longer if you didn’t pre-soak the beans).

Add hominy. Drain hominy and add to the pot. Season with salt (start with 2 teaspoons and go from there). Serve with as many garnishes as you can stand.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!

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