Vegan Verde Pozole

It’s my birthday month!

This weekend I went to Gracias Madre, it had been years since I was last there. Last time i was a meat eater and thought “wow, this is all delicious substitutes for my regular diet” and continued to eat meat, dairy and eggs. Now that my MS diet and lifestyle has lead me to a different diet it was mind blowing how amazing everything was and I left very inspired .

I had been craving pozole so badly and I have officially am over that hump after Gracias Madre. I came home and decided to recreate a couple of the dishes that I enjoyed. The first is this vegan verde pozole. I choose verde because I love tomatillos in my cald0 (soup) and also because the rojo poloze is very labor intensive from scratch. Not something I wanted to conquer this labor day weekend.

Ingredients: 

  • 1 dozen tomatillos
  • 1 cup of vegetable broth
  • 2 zucchinis
  • 2 yellow squash
  • 1/2 cup of cilantro stems
  • 1/2 a white onion
  • 1 garlic clove
  • 3 corn cobs
  • 3 red potatoes
  • 1/2 cabbage as topping
  • 1 can of hominy
    • Optional 2 chayote sqaush

IMG_9384

Directions:

  1. set oven to 425 degrees and roast hominy for 30-45 mins – they hominy should pop a slightly and turns a light golden color

    2. While the hominy to baking, de-hull and clean the tomatillos and add to a large pot of water. approx 4 cups of water and 1 cup of vegetable broth. Bring to a hard boil until the tomatillos began to break down. Add salt to taste and smash or blend the tomatillos.

    IMG_9386

  2. While boiling, began to chop your onions, the stems of cilantro and garlic clove into small pieces. There is a lot of flavor in cilantro stems and you can save the leaves to make salsa or my coconut ceviche. Let all of the ingredients cook for 30 mins on a low simmer.
    IMG_9388
  3. While boiling chop your vegetables into small bite-sized pieces to allow for uniform cooking time. Add the vegetables that take the longest to cook i.e. potatoes, corn and then squash, add the hominy and salt to taste. Cook for approx 45 mins on a low simmer.

     

    5.  To serve, finely chop the cabbage to add a chicken like texture and a dollop of cashew cream. Enjoy! IMG_9405


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