Green Chili Pozole
green chilies / hominy / pinto beans / avocado / radishes
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.
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Cuisines
Ingredients
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
- Oil, cooking - 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
Prep
- Garlic / Onions / Poblano peppers / Mushrooms / Collards - Prep as directed. (Can be done up to 4 days ahead)
- Chilies - Open can and drain liquid.
- Hominy / Pinto beans - Drain and rinse.
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Make
- 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.
- Fold in mushrooms and collards and saute for another 2 to 3 minutes.
- Add broth, hominy, and pinto beans, and bring to a boil and simmer for 10 to 15 minutes.
- While soup is cooking, cube avocado, slice radishes, and slice limes.
- 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.
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