Pinto Bean Pozole Verde
Pozole is a traditional Mexican stew 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.
Gluten Free
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 6 servings
What You'll Need
1½ pounds tomatillos, husks removed
1 medium white onion, diced
2 jalapeños, seeded and diced (optional)
1 cup rehydrated soy curls
4 cups cooked pinto beans
1 tsp ground cumin
1 tsp dried oregano
1 29 -ounce can hominy, drained and rinsed
1 dried bay leaf
6 cups low-sodium vegetable broth
½ tsp sea salt
Herbamare to taste, optional
½ cup chopped cilantro
Garnishes of your choice, such as crispy homemade tortilla strips, chopped cilantro, green onions, sliced jalapeños, and fresh lime wedges
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How to Make It
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 Herbamare and add to a soup pot.
6 Add the 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
For a milder soup, omit the jalapeños.
You can substitute another bean for the soycurls.
Soycurls can be ordered online via Amazon or directly from the manufacturer at www.butlerfoods.com
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