Regional Vegetable Pozole Verde with Hominy and Tomatillo
A comforting Mexican pozole verde with a bright tomatillo broth simmered with hominy and fresh regional vegetables. This mexican-inspired soups (vegetarian) ready in about 60 minutes pairs hominy, drained and rinsed, medium tomatillos, husked and rinsed, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups hominy, drained and rinsed
- 10 medium tomatillos, husked and rinsed
- 1 large jalapeño pepper, stemmed and seeded
- 4 cloves garlic cloves
- 1 medium white onion, quartered
- 1/2 cup packed fresh cilantro leaves
- 6 cups vegetable broth
- 2 medium zucchini, diced
- 1 large carrot, diced
- 1 tsp oregano, dried
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving fresh lime wedges
- for garnish shredded radishes
- for garnish shredded lettuce
- for garnish tortilla chips, crushed
Instructions
- Step 1: In a pot, bring 6 cups vegetable broth to a boil. Add 3 cups drained hominy and simmer for 10 minutes.
- Step 2: Meanwhile, in a blender, combine 10 medium husked tomatillos, 1 large stemmed and seeded jalapeño, 4 garlic cloves, 1 quartered white onion, and 1/2 cup fresh cilantro leaves. Blend until smooth.
- Step 3: Pour the tomatillo puree into the pot with hominy. Stir well, bring to a simmer.
- Step 4: Add 2 diced zucchinis, 1 diced large carrot, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer gently for 20 minutes until vegetables are tender and flavors meld.
- Step 5: Ladle pozole into bowls and serve topped with fresh lime wedges, shredded radishes, shredded lettuce, and crushed tortilla chips for a traditional regional touch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Vegetable Pozole Verde with Hominy and Tomatillo take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Regional Vegetable Pozole Verde with Hominy and Tomatillo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hominy, drained and rinsed from drying out.
Can I substitute ingredients in Regional Vegetable Pozole Verde with Hominy and Tomatillo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Regional Vegetable Pozole Verde with Hominy and Tomatillo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Regional Vegetable Pozole Verde with Hominy and Tomatillo vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
