We are currently experiencing COLD Los Angeles season, and by that I mean its a bit nippy outside. During this climate here on the west coast my mind naturally makes the transition to soup time. Everyday I’m whipping up a new bowl in my soup kitchen….some I share, some I don’t.
Here is my Cauliflower Pozole Verde. Translation Green Pozole made with cauliflower and zucchini. It’s spicy to keep your sinus flowing. Did I mention it’s vegan, and good for your well being? The taste is heavenly with a homemade green chile that balances the perfect bite between the veggies and hominy.
Ingredients for Cauliflower Pozole Verde:
Green chile:
- 2 pasilla chiles (roasted and peeled)
- 2 guerito chiles
- 3 jalapenos
- 3 serranos
- 4 garlic cloves
- 1 white onion
- 5 large tomatillos
- 1 cup cilantro
- 1 teaspoon oregano
- 2 tablespoons pepitas
- 1 teaspoon salt
- 1 cup water (from boiled chiles)
The rest of the soup ingredients:
- 3 tablespoons olive oil
- 1 white onion
- 2 green zucchini
- 1 cauliflower
- 100 oz. hominy (about 6 cups)
- 96 oz. vegetable broth
Garnish for the top:
- lime
- diced white onion
- cabbage (shredded)
- corn chips
- radish
- cilantro
- oregano
- green salsa
Directions:
- Preheat oven to 425 degrees fahrenheit.
- Cut Cauliflower into bite size pieces, and place on a baking sheet. Drizzle with 1 tablespoon of olive oil and place in oven for 25 minutes or browned. Set to the side for later use.
- Roast pasilla chiles over and open flame until completely charred. Place in an airtight bag for 20 minutes to steam in their own heat. Then carefully remove the charred skin and stem from chiles. Reserve on the side.
- While the pasilla chiles are steaming, boil the remaining chiles and tomatillos in a pot for 30 minutes. Remove from flame and reserve water chiles boiled in.
- Add all chiles, garlic cloves, 1 onion, cilantro, tomatillos, oregano, pepitas, salt and 1 1/2 cups of water the chiles boiled in to a blender. Blend until completely smooth.
- Pour chiles through sieve and with the back of a spoon swirl until all chile is collected in a bowl and the seeds and pulp remain in the sieve.
In a large pot over a medium flame add vegetable broth, hominy, and chile. Bring to a boil, then lower to a simmer. - Remove two cups of hominy from pot and place in a blender. Blend until smooth then pour back into pot. This help thicken the broth just slightly giving it a heartier taste.
- In a large frying pan over a medium high flame add in 1 tablespoon of olive oil and sliced onion. Saute until onion is limp for about 6 minutes. Add onion to broth and hominy mixture.
- Add in sliced zucchini and allow to cook for 20 minutes in broth.
- Add in roasted cauliflower and mix to combine.
- Serve hot and garnish as you would like.
- Enjoy!
