I had a craving for this recently and it turned out to be a good light soupy base for some raw veggies. I’ve been wanting to eat more raw foods lately, since its almost summer and my body is adapting to the temperature. I discovered that I liked putting alot of the “raw essentials” in my pozole, which was great because it meant I was eating more raw veggies than I had been! You’ll see the raw veggies listed at the bottom, and if you’re feeling adventurous try new ones! This pozole verde can be served hot, warm, or at room temperature and its still delicious. So depending on how the weather is, this is a new year-round favorite!
Makes 8-10 Servings
8 Pasilla Peppers (Also called Poblano Peppers)
2 White Onions
5-7 Cloves Garlic
1 bunch Cilantro
4 TBSP Coriander
2 TBSP Cumin
3 TBSP Mexican Oregano
Handful of Pepitas
Salt + Pepper to taste
2 28oz cans Hominy
1-2 cans White or Pinto Beans
6 cups Water + 4 TBSP Mushroom Seasoning (Or Veg Broth)
Quarter the peppers & onion, half the tomatillos and garlic, and toss all of these lightly in olive oil. Then place these veggies on baking sheets (tomatillos do better in a baking pan because they are juicy), and put them in the oven @ 425 degrees for 30-35 min. Turn the veggies over at about 15 minutes.
In a high speed blender, blend the cooled roasted veggies, cilantro, pepitas, coriander, cumin, oregano, salt and pepper until smooth.
In a pot, combine the blended mixture with the Hominy, Beans, and the 6 cups Water + 4 TBSP Mushroom Seasoning (or Veg Broth).
Bring to a boil and simmer for 30 min. Let sit covered for 30 min before serving to allow the flavors to marinate to perfection.
While you’re waiting…
Prepare the RAW ESSENTIALS: No need to cook these, they all have something extra to offer when we eat them raw.
Green Cabbage (shredded)
Carrot and Beet (shredded) *I didn’t use these but they contain Vitamin C, Thiamin, Niacin, Vitamin B6, Iron and Magnesium, Folate and Manganese, Vitamin A, Vitamin K and Potassium — ALL ESSENTIAL nutrients for our healthy bodies.
If you like, serve pozole verde with a side of chips or small, corn tortillas.