Vegetarian pozole verde soup

Name: Vegetarian pozole verde soup
Cuisine: Mexican, Latin American, American
Ingredients: * 1 tablespoon olive oil; * 2 large onions, diced; * 2 large jalapeños, diced (leave a few seeds for heat if you like); * 6+ garlic cloves, roughly minced; * 1 heaping teaspoon cumin; * 1 heaping teaspoon oregano; * 2 ears of corn, cut off the cob; * 2 cans beans (pinto, white, black), drained and rinsed; * 6 medium tomatillos (about 1 lb.), husks removed, well rinsed and chopped; * 4 cups low-sodium vegetable broth or water, + more as needed; * salt + pepper, to taste; * cilantro, lime juice, to serve

5 steps

Updated at: Fri, 30 Aug 2024 21:29:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2757 kcal (138%)

Total Fat29.7 g (42%)

Carbs488.1 g (188%)

Sugars52.8 g (59%)

Protein150.2 g (300%)

Sodium1391.2 mg (70%)

Fiber117.7 g (420%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespoonolive oil

2onions

large, diced

2jalapeños

large, diced, leave a few seeds for heat if you like

6garlic cloves

roughly minced

1 heaping teaspooncumin

1 heaping teaspoonoregano

2 earscorn

cut off the cob

2 cansbeans

pinto, white, black, drained and rinsed

6tomatillos

medium, husks removed, well rinsed and chopped

4 cupslow-sodium vegetable broth

or water, more as needed

Instructions

Step 1

Char the onions, jalapeños, and tomatillos over the gas flame (or in the oven), then roughly chop.

Step 2

In large pot, heat oil over high hear, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant.

Step 3

Add the beans, tomatillos, half the corn, corn cobs, and vegetable broth/water, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes.

Step 4

Add the remaining corn, lime juice, cilantro, and season to taste. Remove the corn cobs.

Step 5

Serve with crumbled feta cheese, tortillas, rice, avocados, etc.