If you’re looking for a quick, hearty, and delicious bowl of comfort, you’ve stumbled upon the right recipe! This 20-Minute Easy Vegan Pozole Verde is not only vibrant and packed with flavor, but it’s also a breeze to prepare. With fresh tomatillos, poblano peppers, and hearty beans, this dish is a delightful twist on the traditional Mexican pozole, perfect for busy weeknights or cozy weekends. Plus, it’s entirely plant-based, making it a fantastic option for everyone at the table.

The Upside of 20-Minute Easy Vegan Pozole Verde

This 20-Minute Easy Vegan Pozole Verde is a game-changer for anyone who loves rich, savory dishes but doesn’t have hours to spend in the kitchen. It’s loaded with nutrients from fresh vegetables and beans, ensuring you’re not just filling your stomach but also nourishing your body. The best part? It’s ready in just twenty minutes, making it perfect for last-minute dinner plans or a quick lunch. The vibrant green color from the tomatillos and peppers is not only appealing but also promises a fresh taste that’s hard to resist.

What to Buy

1 pound tomatillos, husks removed
2 large poblano peppers, seeds removed
2 jalapeño peppers, seeds removed
1 extra-large white onion, peeled
1 cup low-sodium vegetable broth
3 tablespoons olive oil
6 cloves garlic, finely minced or pressed
2 to 3 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon dried Mexican oregano
2 cans (15.5 ounces each) red kidney beans, drained and rinsed
2 cans (15.5 ounces each) white hominy, drained and rinsed
2+ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup lime juice
1+ cup low-sodium vegetable broth, optional
Fresh cilantro, finely minced
Radishes, sliced thin for garnishing
Cotija cheese, optional for garnishing
Avocado, optional for garnishing

Gear Up: What to Grab

High-powered blender: Essential for creating that smooth, creamy base.
Large pot: Ideal for simmering your pozole.
Cutting board and knife: For chopping all your fresh ingredients.
Measuring cups and spoons: To ensure your flavors are just right!
Serving bowls: For that beautiful presentation when serving.

From Start to Finish: 20-Minute Easy Vegan Pozole Verde

Step 1: Prepare Your Ingredients

Start by roughly chopping or quartering the tomatillos, poblano peppers, jalapeño peppers, and white onion. This step will depend on how powerful your blender is. If you have a high-powered blender, you can get away with bigger chunks.

Step 2: Blend the Base

In a blender, combine the chopped tomatillos, poblano peppers, jalapeños, and white onion. Add 1 cup of low-sodium vegetable broth. Blend until smooth and creamy. If the mixture is too thick, add a bit more broth to help it along.

Step 3: Sauté the Aromatics

In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the diced poblano pepper, diced onion, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.

Step 4: Combine and Simmer

Pour the blended mixture into the pot with the sautéed vegetables. Add the cumin, ground coriander, and dried Mexican oregano. Stir well to combine and let it simmer for about 5 minutes.

Step 5: Add the Beans and Hominy

Stir in the drained and rinsed red kidney beans and white hominy. Season with kosher salt and freshly ground black pepper. Allow it to simmer for another 5 minutes to heat through.

Step 6: Adjust the Flavor

Taste your pozole and adjust the seasoning as needed. If you like it tangier, add lime juice to taste. For a thinner consistency, feel free to add more vegetable broth.

Step 7: Serve and Garnish

Ladle the pozole into serving bowls. Top with fresh cilantro, sliced radishes, diced avocado, and crumbled cotija cheese if desired. Enjoy your vibrant and flavorful 20-Minute Easy Vegan Pozole Verde!

Flavor-Forward Alternatives

Swap out red kidney beans for black beans for a different flavor profile.
Use zucchini or corn instead of hominy for a fresh twist.
Add a splash of hot sauce for an extra kick.
Top with pickled onions for a tangy crunch.

Behind-the-Scenes Notes

This 20-Minute Easy Vegan Pozole Verde is not just quick but also versatile. Feel free to adjust the spices according to your preference. Cumin brings a warm, earthy flavor that is essential, but you can experiment with smoked paprika for a different depth. The lime juice adds brightness, but if you’re in the mood for something richer, consider adding a teaspoon of tahini for a creamy finish.

Keep-It-Fresh Plan

This dish can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove with a splash more broth to keep it from drying out. It’s perfect for meal prepping, so make a big batch and enjoy it throughout the week!

Common Qs About 20-Minute Easy Vegan Pozole Verde

Can I make this pozole in advance?

Absolutely! The flavors meld beautifully when made ahead. Just store it in the fridge and reheat when you’re ready to serve.

What if I can’t find tomatillos?

If tomatillos are unavailable, you can substitute with green tomatoes, though the flavor will differ slightly. Adding a splash of lime juice can help mimic the tanginess of tomatillos.

Is this pozole gluten-free?

Yes, this 20-Minute Easy Vegan Pozole Verde is naturally gluten-free. Always check your canned ingredients for any hidden gluten sources.

Can I freeze leftovers?

Yes! This pozole freezes well. Just make sure to store it in a freezer-safe container. When you’re ready to enjoy it, thaw in the fridge and reheat on the stove.

One Pan, More Ideas

Bring It to the Table

Gather your loved ones around the table and serve this 20-Minute Easy Vegan Pozole Verde with love. The vibrant colors and tantalizing aromas will excite everyone’s taste buds. Don’t forget the garnishes; they add a lovely touch and enhance the dish’s flavor. Enjoy this nourishing soup with crusty bread or tortilla chips for a complete meal. Your kitchen will be filled with the warmth of home-cooked goodness, and your guests will be asking for seconds. Happy cooking!