Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Green Chili Pozole
green chilies / hominy / pinto beans / avocado / radishes

Active: 35 min Total: 35 min
This veggie pozole is packed with so much flavor thanks to green chilies and Latin spices. Finished with creamy avocado, spicy radishes, and crunchy pepitas, this green soup will have everyone asking for seconds.
Tags

Ingredients

Metric
Servings:
4
Green Chili Pozole:
  • Garlic - 2 cloves, minced
  • Onions, small - 1, diced
  • Poblano peppers (sub 1 green pepper or 3 seeded jalapenos) - 1 , diced
  • Mushrooms, any button - 1/2 lb, sliced
  • Collard greens - 1 bunch, sliced thinly
  • Green chilies (4 oz / 113 g) - 1 can
  • Hominy - 2 cups, drained and rinsed
  • Pinto beans (14 oz / 397 g can) - 1 can, drained and rinsed
  • Cooking oil - 1 Tbsp
  • Cumin - 1 tsp
  • Coriander - 1 tsp
  • Oregano, dried - 1 tsp
  • Vegetable broth - 4 cups
  • Avocados, large - 1, cubed
  • Radishes - 4, sliced thinly
  • Limes - 1/2, sliced into wedges
  • Pumpkin seeds (pepita) (opt) - 1/4 cup

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Garlic / Onions / Poblano peppers / Mushrooms / Collards - Prep as directed. (Can be done up to 4 days ahead)
  2. Chilies - Open can and drain liquid.
  3. Hominy / Pinto beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, poblanos, chilies, cumin, coriander, oregano, and some salt to heated oil. Saute for 4 to 5 minutes, until super fragrant.
  2. Fold in mushrooms and collards and saute for another 2 to 3 minutes.
  3. Add broth, hominy, and pinto beans, and bring to a boil and simmer for 10 to 15 minutes.
  4. While soup is cooking, cube avocado, slice radishes, and slice limes.
  5. Season soup to taste with salt, pepper, and any of the spices. Enjoy topped with avocado and radishes, and garnish with pepitas, if using. Serve with lime wedges.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (188)
Gluten-free (10)
Paleo (21)
Vegetarian (16)

74 reviews

Liked the burger a lot (boyfriend wished it had some kind of condiment) but didnt love the salad

By: Kathryn
Posted: Sep 14, 2019
Diet: Original
0 Helpful

Only made the burgers. They were delicious.

By: Becky
Posted: Jan 29, 2018
Diet: Original
0 Helpful

Loved how easy it was! Forgot the pepitas. Used finger limes and it was awesome to get that burst of flavor. I look forward to it being even better tomorrow.

By: Sarah
Posted: Nov 06, 2016
Diet: Vegetarian
0 Helpful

Yum! Really delicious and filling soup, super easy to make. I subbed kale for collards, since I had a bunch on hand anyway. I think this will be even better once it's had some time to sit a bit and develop the flavors.

By: Lisa
Posted: Mar 29, 2016
Diet: Vegetarian
0 Helpful

Burgers were a little dry, but the slaw was tasty even without the honey (not adding sugar to recipes at the moment).

By: Tara
Posted: Jan 27, 2016
Diet: Paleo
0 Helpful

Burgers tasty and salad delicious

By: Kate
Posted: Dec 15, 2015
Diet: Original
0 Helpful