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Hmm pozole…a thick rich stew made with hominy kernels, topped with avocados, radishes, and cilantro. This traditional thick soup, which dates back to Mayan food traditions, is celebrated in Mexican foodways. Pozole (also called posole) is typically made with pork, but in this plant-based version I’ve traded the pork for cauliflower and chickpeas. But the flavor profile stays true to the traditional posole verde flavors of onions, garlic, cumin, jalapeno, oregano, cilantro, and lime. This delicious recipe for Cauliflower Chickpea Pozole Verde comes together in 30 minutes, and it’s based on easy pantry items you can store—canned hominy, chickpeas, and broth—along with a few fresh items, like cauliflower and the toppings, which include sliced radishes, avocado, and fresh cilantro. Serve it with corn tortillas and you have a balanced meal in one!
I am truly enamored with Mexican food traditions, having lived in California for most of my life. I love this delicious, plant-based way of eating, based on the sunny flavors of corn, beans, rice, tomatoes, avocados, citrus, herbs, and spices. Yet, I am not a true expert of Mexican foodways. Check out the work of registered dietitian Kristen Linares, who is an expert in Mexican and Latin American food culture, to learn more about Mexican cuisine.
Description
This vegan gluten-free pozole verde is based on the traditional Mexican flavors of this hearty stew, which has a fresh addition of cauliflower and chickpeas. You can get it on the table in 30 minutes for a healthy, delicious one-dish meal.
Soup:
- 1 tablespoon extra virgin olive oil
- 1 large 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 fresh cilantro
- 1 lime, sliced into wedges
- 1 medium avocado, sliced
- 6 small radishes, thinly sliced
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, jalapeno, garlic, and cauliflower and sauté for 5 minutes.
- Add cumin, oregano, hominy, chickpeas, and vegetable broth. Stir well, cover, and simmer for 20 minutes, until vegetables are tender. May add additional water if mixture is too thick (it should be the texture of a thick stew).
- Serve in bowls and top with fresh cilantro, lime wedges, avocado slices, and radish slices.
- Makes 6 servings (1 3/4 cups each).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 301
- Sugar: 6 g
- Sodium: 1006 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 13 g
- Protein: 10 g
Keywords: posole, vegan posole, vegan soup, healthy vegan soup, healthy posole recipe
Try some of my other plant-based stew recipes here:
Vegan Guinness Stew
Curried Yellow Lentil Stew
Mofongo with Caribbean Vegetable Stew
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