Vegan Posole Verde: A Vibrant Twist on a Classic
If you’re craving a hearty, comforting soup that bursts with bold flavors and vibrant color, this Vegan Posole Verde is calling your name. Traditionally, posole (or pozole) is a beloved Mexican soup made with hominy, slow-cooked meats, and a rich broth. This plant-based version keeps all the comfort and tradition, but with a fresh, nourishing twist.
Ingredients
For the Soup
- 4 fire-roasted poblano peppers
- 2 fire-roasted Serrano peppers
- 6 roasted tomatillos
- 1 cup toasted pepitas (pumpkin seeds)
- 1 bunch fresh cilantro, chopped (reserve some for garnish)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups spinach, chopped
- 6 cups vegetable stock
- 1 tablespoon vegan chicken-style seasoning
- 2 cups mushrooms, diced (cremini or button)
- 2 cans hominy corn, drained and rinsed
- Salt and pepper to taste
- Olive oil for sautéing
For Toppings
- Radishes, thinly sliced
- Avocado, diced
- Lime wedges
- Purple cabbage, shredded
- Microgreens or extra cilantro for garnish
Instructions
Step 1: Prepare the Peppers and Tomatillos
If not already roasted, roast poblano and Serrano peppers along with tomatillos until skins char and blister. Peel, deseed, and set aside. This smoky flavor is the soul of posole verde.
Step 2: Make the Flavorful Green Base
Blend roasted peppers, tomatillos, toasted pepitas, cilantro, and a splash of vegetable stock until smooth. This creates a nutty, zesty, and velvety green sauce.
Step 3: Sauté the Vegetables
In a large pot, heat olive oil. Sauté diced onion until translucent, then add garlic. Stir in mushrooms and cook until lightly browned for a savory depth of flavor.
Step 4: Combine and Simmer
Pour the blended green sauce into the pot with sautéed veggies. Add remaining stock and vegan chicken-style seasoning. Simmer gently to let the flavors meld.
Step 5: Add Hominy and Spinach
Stir in hominy and chopped spinach. Simmer 15–20 minutes until the spinach wilts and hominy absorbs the flavors. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Ladle soup into bowls and top with shredded cabbage, sliced radishes, creamy avocado, lime wedges, and microgreens.
Notes
✨ Adjust spice: Add more Serrano peppers for extra heat, or fewer for a milder broth.
✨ Topping swaps: Try adding extra avocado, toasted pepitas, or even pickled onions.
✨ Make it a meal: Serve with warm corn tortillas or crispy tostadas on the side.