Vegetarian Chicken Verde with Posole: A Flavorful Twist on a Mexican Classic
Discover how to recreate posole verde without meat using vibrant vegetables, bold spices, and hearty hominy for a satisfying vegetarian dish.
Vegetarian Chicken Verde with Posole
Posole, sometimes spelled pozole, is a traditional Mexican soup or stew that centers around hominy—dried corn kernels treated by nixtamalization to create their characteristic puffiness and distinctive flavor. The dish is typically made with various proteins and can feature a red or green base, known respectively as rojo or verde. This article guides you through creating a vegetarian twist on chicken posole verde: a lively green soup featuring tomatillos, plant-based protein, plenty of vegetables, and classic garnishes for a meal that’s both wholesome and authentically satisfying.
What Is Posole Verde?
Posole verde derives its color and depth from green ingredients: tomatillos (a tart, bright relative of the tomato), green chiles, cilantro, and sometimes leafy greens like spinach. The base can be crafted for omnivores or vegetarians by switching proteins and broths while keeping the celebratory toppings that make posole a centerpiece dish in Mexican cuisine.
- Traditional Ingredients: Hominy, chicken or pork, tomatillos, chiles, onion, garlic, cilantro.
- Vegetarian Adaptation: Swap chicken for plant-based chicken or beans, use vegetable broth, and boost with extra veggies.
Why Make Vegetarian Chicken Verde with Posole?
The vegetarian adaptation provides:
- Plant-based nutrition: Rich in fiber, vitamins, minerals, and protein.
- Mexican flavor: Harnessing traditional spices and vegetables, the essence remains authentic.
- Celebratory enjoyment: Suitable for groups, parties, or weeknight dinners with leftovers to savor.
Essential Ingredients & Substitutions
Vegetarian chicken posole verde combines familiar Mexican flavors with easily accessible vegetarian options. Below is a breakdown of core ingredients and suggested substitutions.
| Ingredient | Purpose/Flavor | Vegetarian Substitute |
|---|---|---|
| Chicken breast/thigh | Savory protein | Plant-based chicken or jackfruit or pinto beans |
| Hominy | Traditional base, chewy texture | Keep as is |
| Tomatillos | Bright acidity, green color | Keep as is |
| Poblano/Jalapeño peppers | Heat, depth, green hue | Keep as is (add other green chiles if desired) |
| Onion & garlic | Aromatic base | Keep as is |
| Cilantro | Freshness, herbal green | Keep as is |
| Oregano, cumin | Classic spice | Keep as is |
| Chicken/vegetable broth | Savory soup base | Vegetable broth or bouillon with added depth |
| Avocado, radishes, cabbage | Garnishes for texture, color | Keep as is |
Step-by-Step Recipe: Vegetarian Chicken Verde with Posole
Ingredients
- 1 pound fresh tomatillos, husked and halved
- 1 large yellow onion, chopped
- 2 poblano peppers, seeded
- 1–2 jalapeño peppers, seeded (keep some seeds for desired spice level)
- 4 cloves garlic, peeled
- 1½ cups fresh cilantro, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 ½ teaspoons kosher salt, or to taste
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 6 cups low-sodium vegetable broth
- 3 ½ cups cooked hominy (or 1 large can, drained)
- Plant-based chicken substitute (e.g., soy strips, jackfruit) or cooked pinto beans (about 2 cans, drained)
- Chopped avocado, sliced radishes, shredded cabbage, extra cilantro for garnish
- Lime wedges, tortilla chips (optional)
Instructions
- Cook the Tomatillos and Onion:
Combine tomatillos and onion in a medium saucepan with one cup of water. Bring to a boil, then simmer covered until tender, about 10 minutes. Drain well. - Make the Salsa Verde:
Transfer cooked tomatillos and onion to a blender. Add poblano, jalapeño, garlic, half the cilantro, oregano, cumin, and half the salt. Blend until smooth. - Sauté the Sauce:
Heat olive oil in a large heavy pot. Pour in the salsa verde, reduce heat to medium-low and cook uncovered, stirring often, until thickened and deepened in color (about 10 minutes). - Simmer the Soup:
Pour in vegetable broth, add hominy, and your plant-based chicken or pinto beans. Season with remaining salt and some pepper. Simmer until all is heated through and flavors meld, 10–15 minutes. - Finish and Garnish:
Remove from heat and stir in the remaining fresh cilantro. Taste, adjusting seasoning as needed. - Serve:
Ladle posole into large bowls. Top with avocado cubes, sliced radishes, shredded cabbage, more cilantro, and a squeeze of lime. Add tortilla chips for crunch if desired.
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Tips for Perfect Vegetarian Posole Verde
- Choose good broth: A flavorful vegetable broth (homemade or high-quality store-bought) builds a rich foundation. Consider adding a spoonful of vegetable bouillon for extra depth.
- Make it ahead: Posole’s flavor improves as it sits. Prepare in advance and reheat gently.
- Customize your protein: Swap plant-based chicken for pinto beans, cannellini, or jackfruit as desired.
- Control heat level: Adjust jalapeño and poblano to your spice preference. Omit seeds for milder soup.
- Freeze leftovers: Vegetarian posole freezes well for up to 2–3 months. Cool before transferring to freezer-safe containers.
- Texture: For a stewier dish, cook longer and reduce liquid; for soupier posole, add extra broth.
Nutrition and Health Benefits
Posole verde is naturally loaded with vegetables, fiber, and vitamins. The vegetarian version is cholesterol-free, lower in saturated fat, and provides a generous dose of antioxidants from tomatillos and peppers.
- Hominy: High in fiber, rich in B vitamins, gluten-free.
- Tomatillo salsa: Contains vitamin C, antioxidants, and provides acidity for digestion.
- Vegetarian protein: Plant-based options supply fiber and protein without animal fats.
- Toppings: Fresh avocado offers healthy fats, radish adds vitamin C, while cabbage delivers crunch and vitamin K.
Serving and Presentation Ideas
Posole verde is meant to be communal, presented in deep bowls with vibrant garnishes. Classic presentation includes a platter or bowls of:
- Sliced radishes
- Avocado cubes or slices
- Shredded cabbage or lettuce
- Chopped cilantro and scallion
- Lime wedges
- Tortilla chips or warm corn tortillas
Lay out toppings for everyone to customize their own bowl. A splash of professional style can be added with cotija or crumbled feta for those who enjoy cheese.
Frequently Asked Questions (FAQs)
Q: What is hominy and why is it used in posole?
A: Hominy is corn kernels treated with an alkaline solution, which makes them puff up and become uniquely chewy. It’s a traditional ingredient in posole, contributing body and authentic Mexican flavor.
Q: Can I make vegetarian posole verde in a slow cooker or Instant Pot?
A: Yes, posole verde can be easily adapted for slow cookers or Instant Pots. Simply sauté your vegetables/sauce, then transfer all ingredients to the appliance and cook until flavors meld and hominy is tender.
Q: What are the best vegetarian protein options for this recipe?
A: Suitable options include plant-based chicken strips, jackfruit, pinto beans, cannellini beans, or chickpeas. All absorb the flavors of the verde broth and add satisfying texture.
Q: How long do leftovers last and can they be frozen?
A: Refrigerate leftovers in a covered container for up to 5–6 days. For longer storage, freeze cooled posole in freezer-safe containers for up to 2–3 months. Thaw in the fridge and gently reheat on the stove or microwave.
Q: How can I adjust the spice level?
A: Use fewer jalapeño or poblano peppers and remove the seeds for mild heat. For more heat, leave some seeds or add a serrano pepper.
Variations and Additions
- Bean swap: Use black beans, cannellini, or chickpeas for different flavors and colors.
- Extra veggies: Add diced zucchini, carrots, potatoes, or spinach for nutritional variety.
- Herbs: Beyond cilantro, add fresh mint or parsley for herbal brightness.
- Cheese: Garnish with cotija, feta, or a vegan cheese to complement the soup.
Make-Ahead & Storage Tips
- Prepare the salsa verde and soup base ahead of time; store in the fridge for up to four days before serving.
- Leftover posole thickens slightly in the fridge—add broth when reheating for desired consistency.
- Freeze in portioned containers for easy weeknight meals. Always leave a small gap at the top as the soup expands when frozen.
- Store garnishes separately and add freshly when serving.
Posole Verde for Every Occasion
This vegetarian chicken verde with posole is perfect for any season, but especially satisfying in colder months for its warming spices and hearty texture. Its fresh green notes and customizable toppings also make it appropriate for spring and summer entertaining.
- Family dinners: Serve with warm tortillas and fresh lime.
- Festive gatherings: Arrange a topping bar so guests can personalize their bowls.
- Meal prep: Freeze or refrigerate for easy lunches throughout the week.
Hominy: A Star Ingredient
Hominy is at the heart of every posole recipe. Created by soaking dried corn kernels in a lime or lye bath—known as nixtamalization—hominy becomes pleasantly puffy and integral to Mexican cuisine. Besides its texture and flavor, it’s highly nutritious and the process increases niacin availability, a crucial B vitamin.
- Cooking dried hominy: Requires soaking and simmering for 90 minutes to 2 hours until tender.
- Canned hominy: Ready-to-use and convenient, just drain and rinse before adding.
Conclusion: Wholesome, Delicious, and Versatile
Vegetarian chicken posole verde marries tradition with nutritional mindfulness. By combining bright tomatillo broth, chewy hominy, savory vegan protein, and crunchy garnishes, this dish offers flavor, satiety, and a touch of celebration on any table. Whether you’re new to Mexican cooking or a longtime fan, this recipe invites you to explore and personalize posole verde for your own cravings and dietary preferences.
References
- https://pamelasalzman.com/chicken-posole-verde-recipe/
- https://simple-veganista.com/posole-verde/
- https://tastesbetterfromscratch.com/pozole-verde/
- https://www.yummyhealthyeasy.com/chicken-posole-verde-recipe/
- https://www.prevention.com/food-nutrition/recipes/a41848126/vegetarian-chicken-verde-with-posole-recipe/
- https://www.youtube.com/watch?v=0TdhT4d4aDU
- https://www.eatfigsnotpigs.com/vegan-pozole-verde/
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