Pinto Bean Pozole Verde
Pozole is a traditional Mexican soup that is frequently served on holidays and other celebrations. This delightful plant-based alternative replaces the chicken and pork with pinto beans and soy curls.
Prep: 10 mins
Cook: 45 mins
Yield: 6 servings
Ingredients
Ingredients
- 1½ pounds tomatillos, husks removed
- 1 medium white onion, diced
- 2 jalapeños, seeded and diced (optional)
- 1 cup rehydrated soy curls (see tips)
- 4 cups cooked pinto beans
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 29 -ounce can hominy, drained and rinsed
- 2 dried bay leaf
- 6 cups low-sodium vegetable broth
- ¾ tsp sea salt or to taste
- ½ cup chopped cilantro
- Garnishes of your choice, such as crispy homemade tortilla strips, cabbage, avocado slices, green onions, sliced jalapeños, and fresh lime wedges
Instructions
Instructions
- 1. Preheat the oven to 450 degrees F.
- 2. Place the tomatillos, white onion, and jalapeños (if using) on a rimmed baking sheet.
- 3. Roast in the oven for 25 minutes, then let cool at room temperature for 5 minutes.
- 4. Transfer the roasted vegetables to a food processor. Blend until mostly smooth and add the mixture to the pot.
- 5. Meanwhile, season the soy curls with salt and pepper to taste and add to a soup pot.
- 6. Add the garlic, ground cumin, oregano, hominy, bay leaf, sea salt, and vegetable stock to the pot.
- 7. Cook at medium heat for 20 minutes.
- 8. When ready to serve, taste for seasoning, add cilantro and more seasonings to taste, and serve with garnishes of your choice.
Cooking Tips
Cooking Tips
- 1. For a milder soup, omit the jalapeños.
- 2. You can substitute another bean for the soycurls.
- 3. Soycurls can be ordered online via Amazon or directly from the manufacturer at www.butlerfoods.com
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