Pozole is a Mexican stew that's typically made with corn. In this recipe, the corn used in traditional pozole soup is replaced with chickpeas, and the tomatoes are replaced with green tomatillos. It's then topped with shredded lettuce, sliced avocado, and fresh herbs to add extra greens into the mix. It's rich in flavor and is best eaten with corn chips on cold days when you have hardly any energy to spare.
Mexican Green Pozole With Chickpeas [Vegan]
For the Soup:
- 10 tomatillos, tomato, peeled and washed
- 1/4 onion, sliced
- 4 cloves garlic
- 1 cup chopped cilantro
- 2 cups water
- 1 1/2 cups cooked chickpeas
- 1 teaspoon salt
- 1 whole serrano chile
- 2-3 leaves of romaine lettuce, sliced
- 4 radishes, sliced thin
- 1/4 cup chopped cilantro
- Dry oregano, for dusting
- 1 avocado, cubed
- Pumpkin seeds, to taste
- Baked or fried corn chips
- In a large pot, add the tomatillos, onion, garlic, cilantro, and water.
- Cover and simmer until tomatillos are fully cooked, they must be light green and very soft.
- With a food processor or blender, grind the vegetables with salt.
- Add the blended vegetables to the pot and add the chickpeas and serrano chile.
- Lower the heat and test the broth. If it’s too thick, add water until you reach the desired consistency.
- Serve in a bowl with the lettuce, cilantro, oregano, radish, avocado, pumpkin seeds, and corn chips.
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