Hmm pozole…a wealthy, thick stew made with corn kernels, topped with avocados, radishes, and cilantro. This conventional thick soup known as pozole verde, which dates again to Mayan meals traditions, is well known in Mexican delicacies. What was pozole manufactured from? This soup, additionally known as posole, is usually made with pork, however on this plant-based (vegan) model I swapped out the pork for cauliflower and chickpeas. However the taste profile stays true to the standard inexperienced pozole flavors of onion, garlic, cumin, jalapeno, oregano, cilantro, and lime. This scrumptious gluten-free Vegetarian Pozole Verde recipe comes collectively in half-hour and depends on straightforward pantry gadgets you possibly can retailer (floor corn, canned chickpeas, and broth) together with some contemporary produce, like cauliflower, and the dressings, together with radishes in slices, avocado and contemporary cilantro. Serve it with corn tortillas and you will have a balanced meal in a single!

I’m actually in love with Mexican meals traditions, having lived in California most of my life. I really like this scrumptious plant-based method of consuming, primarily based on the sunny flavors of corn, beans, rice, tomatoes, avocados, citrus, herbs and spices. Nonetheless, I’m not a real skilled on Mexican gastronomy. Take a look at the work of the registered dietitian. Cristina Linareswho’s an skilled in Mexican and Latin American gastronomic tradition, to study extra about Mexican delicacies.

Watch me make this recipe on Instagram. right here.

Green Cauliflower and Chickpea Posole


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This gluten-free vegetarian pozole attracts on conventional Mexican flavors on this hearty stew, which has a contemporary addition of cauliflower and chickpeas. You may have it on the desk in half-hour for a scrumptious and wholesome one-dish meal.



  • ¼ cup chopped contemporary cilantro
  • 1 limelower into wedges
  • 1 half avocadosliced
  • 6 little radishesthinly sliced

  1. In a big pot or dutch ovenWarmth the olive oil over medium warmth.
  2. Add the onion, jalapeño, garlic and cauliflower and sauté for five minutes.
  3. Add cumin, oregano, floor corn, chickpeas, vegetable broth, and salt (optionally available). Stir effectively, cowl and simmer for 20 minutes, till the greens are tender. You may add extra water if the combination is just too thick (it ought to have the feel of a thick stew).
  4. Serve in bowls and high with contemporary cilantro, lime wedges, avocado slices, and radish slices.
  5. Makes 6 servings (1 3/4 cups every).

  • Preparation time: 10 minutes
  • Time to prepare dinner: 25 minutes
  • Class: Soup
  • Kitchen: American, Mexican


  • Portion dimension: 1 serving
  • Energy: 301
  • Sugar: 6 grams
  • Sodium: 1006mg
  • Fats: 10 grams
  • Saturated fats: 1 gram
  • Carbohydrates: 45 grams
  • Fiber: 13 grams
  • Protein: 10 grams

Key phrases: posole, vegan posole, vegan soup, wholesome vegan soup, wholesome posole recipe

Strive a few of my different plant-based casserole recipes right here:

Vegan Guinness Stew
Curried Yellow Lentil Stew
Mofongo with Caribbean Vegetable Stew
Crimson Lentil Stew with Root Greens

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