Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped
- 4 cups vegetable broth
- 1 can of hominy, drained
- 1 can of green enchilada sauce
- 2 cups chopped green cabbage
- 1 cup diced zucchini
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Toppings: radishes, avocado, cilantro, lime
Instructions
- In a large pot, heat the olive oil over medium heat until it shimmers. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.
- Stir in the chopped jalapeño and cook for another minute.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Add the drained hominy, green enchilada sauce, chopped cabbage, diced zucchini, cumin, oregano, and a sprinkle of salt and pepper. Stir to combine.
- Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Ladle the pozole into bowls while hot, topping with radishes, avocado, cilantro, and a squeeze of lime juice.
Notes
This dish allows for customization—add beans for protein or adjust the spiciness to your liking. Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg