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  • Yield: 8-10 1x

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Ingredients

  • 1 1/2 cups dried hominy, rinsed
  • 2 large white onions, peeled & quartered, divided
  • kosher salt
  • 4 poblano peppers,
  • 2 serrano peppers
  • 1 jalapeno pepper
  • 1 red onion, peeled & quartered
  • 7 cloves garlic, peeled
  • 1 1/2 pounds tomatillos, husks removed
  • 3 packed cups baby spinach leaves
  • 2 cups cilantro, leaves and stems roughly chopped
  • 1 tablespoon dried Mexican oregano
  • 5 cups vegan chicken broth, I use Massel
  • juice of 12 limes depending on taste

Garnish:

  • sliced radishes
  • chopped onions
  • avocado
  • tortilla chips

Instructions

  1. Soak the pozole overnight in water to cover generously, the same amount as you would dried beans. Drain the pozole and place it in a large saucepan with 1 tablespoon of salt and 1 large white onion cut into quarters. Cover with a few inches of water and bring to a simmer. Cover partially and cook until the kernels are tender and have bloomed—this can take anywhere from 75 minutes to 2 hours. Remove from the heat and allow to cool. If there is excess liquid left drain it, but I have never had to drain mine.
  2. Meanwhile preheat the broiler and line a sheet pan with foil. Roast the peppers on the pan under the broiler, turning occasionally until blackened and charred all over. Transfer the peppers to a paper bag and seal tight. (You could also place them in a bowl and cover with plastic wrap.) Once the peppers have cooled enough to handle remove and discard the papery skins, seeds and ribs. Transfer the pepper to a blender and set aside.
  3. In a large skillet heat a tablespoon of oil over medium high – high heat. Immediately add the remaining white onion wedges, red onion, garlic and tomatillos. Turn the vegetables often, cooking for 8-10 minutes until completely softened and charred. Transfer to the blender with the peppers and puree until smooth.
  4. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the blended tomatillo salsa and season with a generous pinch of salt. Simmer for 10 – 12 minutes. Add the spinach and stir until wilted. Remove from the heat – add the cilantro, oregano and 1 cup of broth. Transfer in batches to a blender or use an immersion blender to blend until smooth. Return to the soup pot and add the remaining 4 cups of broth, the cooked hominy and lime juice.
  5. Serve immediately with desired garnishes.