Vegan Pozole (Posole Verde Recipe)

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

How To Make Vegan Pozole Verde

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subheading: INGREDIENTS YOU’LL NEED:

In this posole recipe, onion, garlic, peppers and herbs are sauteed and simmered with pinto beans, hominy and tomatillos, creating a delicious meal that’s between a soup and stew.

subheading: Here is everything you will need, plus ideas for substituting ingredients:

pinto beans - or use your favorite such as chickpeas, cannellini, black beans or tri-blend

hominy - for ease use canned, but 2 cups fresh cooked is great too

tomatillos - fresh, bright, with a lemony flavor, tomatillos add texture and heartiness

herbs - dried cumin and oregano add just the right amount of flavor

aromatics - garlic and onion, if you don’t have fresh garlic sub with 1 tsp. garlic powder

chili pepper - I used a jalapeno, feel free to use 1 small poblano or 1 small can of diced green chilies

broth - I use ½ teaspoon of Better Than Bouillon Veg Paste (affiliate link) with water for my broth. It’s a great way to control what you’re adding and a jar lasts a long time.

Directions at simple-veganista.com

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