Pozole Verde Con Papas
(vegetarian hominy, tomatillos, avocado and potato soup)
Prep Time: 15 mins. Cook Time: 35 mins. Total Time: 1 hr 15 mins. Serves: 4
This vegetarian pozole relies on a base of tomatillos, creamy avocado, peppers, potatoes and hominy. A filling, soul-nourishing meal-in-a-bowl. As with all pozoles, the garnishes are the thing: Top this one with thinly sliced radishes, fragrant oregano, crunchy onion, and tender leaves of cilantro, and a generous squeeze of lime juice tops it off nicely. You can easily add shredded chicken if you don’t want a vegetarian soup.
INGREDIENTS:
1¼ lb tomatillos, husks removed, rinsed
2 cups potatoes, skinned and diced
2 garlic cloves, minced
3 poblano chiles, halved, seeds removed, coarsely chopped
1 serrano chile, coarsely chopped (optional)
1 cup salted, roasted pumpkin seeds (pepitas)
1 cup chopped cilantro, plus more for serving (optional)
1 cup chopped parsley, plus more for serving
3 Tbsp. chopped white onion, plus more for serving
6 cups low-sodium vegetable broth, divided
1½ tsp kosher salt, divided, plus more
2 Tbsp vegetable oil
1 avocado, skin and seed removed
½ tsp. freshly ground black pepper
2 (15-oz) cans hominy, drained
2–3 radishes, thinly sliced
Lime wedges, julienned lettuce and dried oregano (for garnish)
DIRECTIONS:
Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
Transfer tomatillos, garlic, avocado, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro (optional), 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
Heat oil in a large pot over high. Once it’s hot, but not smoking, add potatoes and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until potatoes are done (8–10 mins).
Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, (12–15 mins). Taste and season pozole with more salt if needed.
Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.