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Cauliflower Chickpea Pozole Verde – Sharon Palmer, The Plant Powered Dietitian


Hmm pozole…a thick wealthy stew made with hominy kernels, topped with avocados, radishes, and cilantro. This conventional thick soup, which dates again to Mayan meals traditions, is well known in Mexican foodways. Pozole (additionally referred to as posole) is often made with pork, however on this plant-based model I’ve traded the pork for cauliflower and chickpeas. However the taste profile stays true to the standard posole verde flavors of onions, garlic, cumin, jalapeno, oregano, cilantro, and lime. This scrumptious recipe for Cauliflower Chickpea Pozole Verde comes collectively in half-hour, and it’s based mostly on straightforward pantry gadgets you possibly can retailer—canned hominy, chickpeas, and broth—together with just a few contemporary gadgets, like cauliflower and the toppings, which embody sliced radishes, avocado, and contemporary cilantro. Serve it with corn tortillas and you’ve got a balanced meal in a single!

Cauliflower Chickpea Posole Verde

I’m actually enamored with Mexican meals traditions, having lived in California for many of my life. I really like this scrumptious, plant-based method of consuming, based mostly on the sunny flavors of corn, beans, rice, tomatoes, avocados, citrus, herbs, and spices. But, I’m not a real knowledgeable of Mexican foodways. Try the work of registered dietitian Kristen Linares, who’s an knowledgeable in Mexican and Latin American meals tradition, to study extra about Mexican delicacies.

Cauliflower Chickpea Posole Verde

Cauliflower Chickpea Posole Verde

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Description

This vegan gluten-free pozole verde is predicated on the standard Mexican flavors of this hearty stew, which has a contemporary addition of cauliflower and chickpeas. You may get it on the desk in half-hour for a wholesome, scrumptious one-dish meal.


Soup:

  • 1 tablespoon further virgin olive oil
  • 1 giant onion, diced
  • 1 jalapeno, finely diced
  • 3 cloves garlic, minced
  • ½ medium head cauliflower, chopped into small florets
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 (30-ounce) can hominy, with liquid
  • 1 (15 ounce) can chickpeas, with liquid
  • 2 cups vegetable broth

Toppings:

  • ¼ cup chopped contemporary cilantro
  • 1 lime, sliced into wedges
  • 1 medium avocado, sliced
  • 6 small radishes, thinly sliced


  1. In a big pot or Dutch oven, warmth olive oil over medium warmth.
  2. Add onion, jalapeno, garlic, and cauliflower and sauté for five minutes.
  3. Add cumin, oregano, hominy, chickpeas, and vegetable broth. Stir properly, cowl, and simmer for 20 minutes, till greens are tender. Might add extra water if combination is just too thick (it ought to be the feel of a thick stew).
  4. Serve in bowls and high with contemporary cilantro, lime wedges, avocado slices, and radish slices.
  5. Makes 6 servings (1 3/4 cups every).

  • Prep Time: 10 minutes
  • Prepare dinner Time: 25 minutes
  • Class: Soup
  • Delicacies: American, Mexican

Diet

  • Serving Measurement: 1 serving
  • Energy: 301
  • Sugar: 6 g
  • Sodium: 1006 mg
  • Fats: 10 g
  • Saturated Fats: 1 g
  • Carbohydrates: 45 g
  • Fiber: 13 g
  • Protein: 10 g

Key phrases: posole, vegan posole, vegan soup, wholesome vegan soup, wholesome posole recipe

Attempt a few of my different plant-based stew recipes right here:

Vegan Guinness Stew
Curried Yellow Lentil Stew
Mofongo with Caribbean Vegetable Stew

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