When the elements are cold outside, I take it as a hint to brew up something warm to sate the insides! And, for me, a steaming dreamy bowl of my healthy (meatless) version of traditional Mexican Pozole is spot on for just such!
It’s a simple to make treasure that not only provides comforting warmth,
from both temp and green chili heat, but is also infused with fiber, vitamins and minerals and can possibly help with inflammation. Ingredients that nourish the body and enhance the spirit!
I love rising early on a cold day, or really any day, for the purpose of putting a fabulous recipe into the crockpot for a gentle all-day lull!
It rouses the senses, and more than bringing a feeling of warmth to the home, it’s also a delight to watch over and creates a soothing and sensuous aromatic almost nostalgic-like
environment! Not to mention, continuously
goads the appetite!
In addition, some foods like hominy (wild field corn that has been treated with an alkali), which is a core of Pozole, frankly need a long relaxing day in the crock to avoid being bland, starchy and hard.
But, in general, allowing any mix of ingredients to laze around mingling for hours slowly getting to know each other seems to help ingredients to better incorporate and reach fuller potential. To me, some ingredients don’t always want to be team players and some just tend to disappear into some type of culinary black hole when quick-cooked.
So, what is Pozole?
Pozole (Pozolli) from the indigenous Nahuatl language, is a yum-licious, centuries-old, traditional, Mexican sopa (soup) (Or guiso (stew)...the classification is a per cook/per kitchen/per recipe independently-determined thing that I’ve learned to respectfully smile at and not question, especially the more seasoned or more elder the cook!
Traditionally Pozole is made in an earthen-crafted jarro over an open flame. A method I also respect and use at times, but for this recipe am opting for the Crockpot. It’s like a modern electric jarro!
With hominy as a corn-variant, Pozole has long been viewed sacred-like, especially if the recipe integrates corn into the mix. As such, it’s served mostly on special occasions or at notable events accompanied by warm homemade tortillas or tortilla chips, but can be found being enjoyed throughout the whole year!
For those not keen on homemaking tortillas, the Mission Brand is one of several that offers a wonderful healthy selection, including Gluten Free options like my personal faves almond flour and spinach! Tortilla chips can also be found abundantly on grocery shelves and online with varying diet aligned ingredients.
There are also a million and one differing recipes for Pozole, as each creator makes their own masterpiece! Nevertheless, all are typically centered around three basic versions; verde (like my recipe), blanco and rojo (green, white, and red). The deciding color factor? Simple! Red chilis, green chilis (and tomatillos) or no chilis!
No matter the version, the general starter base is of white or yellow hominy (yellow being mildly sweeter of the two) and pork (more precisely pork belly) but has evolved to include chicken and other meat alternatives as well. Some recipes even offer a seafood option! Or, in my case, no meat at all!
Garlic and onion are also significant base ingredients followed by fresh cilantro, lime and a blend of authentic Mexican chilis, herbs and spices.
After which, an extensive assortment
of add-ins and add-ons also follow.
These range from Mexican crema (sour cream), crumbled manchego, cotija, queso fresco, oaxaca (or other varying white Mexican cheeses). I find myself using the Cacique or La Vaquita brand most often because of the great taste, quality and common availability, though many quality brands do exist for the picking.
Also included, are avocado, lemon or radish slices. I actually like substituting freshly thin-sliced jicama for the radishes. Tomatoes, tomatillos, shredded lettuce or cabbage, salsas of all kinds, tabasco, chicharrónes, fried tortilla strips, to even pumpkin seeds and a few extra jalapeños or chilis!
Now, moving on to the tasty part!
Elise’s Simple (Meatless) Crockpot Pozole Verde
Serves 6 Prep 20 Min Cook 3 Hours
Equipment:
To begin, I personally use an 8-quart Crockpot with a hi/low/warm setting choice for this recipe. This helps in case I want or need to add in extra liquid and to also let me gently walk the temp down and eventually land on a warm hold until ready to serve.
This is also a two-part recipe with a sauté then placing ingredients into a crock so a large frying pan is also needed.
*Note-For this recipe, I am using canned hominy simply for time saving. But when time allows, I personally prefer using dry hominy. I tend to favor the Goya Brand for both canned and dry hominy but there are plenty of great brands to choose from.
*To prep dry hominy for this recipe-Wash and rinse well, soak overnight (about 10-12 hours) in cool water with ¼ tsp. baking soda and ½ c. of lemon juice, then bring to a boil with a pinch of Himalayan pink salt, a clove of garlic and an onion, reduce to a simmer for 2-3 hours or until hominy is soft and chewy. Let cool until ready to use.
Ingredients:
Verde Base:
1 c. Olive Oil
1 lb. Tomatillos (Diced)
2 Poblanos (Julienned)
1 c. Fresh Cilantro (Minced with stems)
1 Green Bell Pepper (Diced)
1 lg. Yellow Onion (Chopped)
2 c. Green Cabbage (Chopped)
¼ c. Minced Garlic
½ c water
The Crock
3 (29 oz) cans of Goya White Hominy (well rinsed and drained)
½ c. Lime Juice
1 med Lime (Quartered)
1 lg Jalapeño (Sliced with Seeds)
1 tsp Cumino Powder
½ tsp Mexican Oregano
½ tsp Crushed Rosemary
4 (32 oz) Cartons of Vegetable Broth
Salt to taste
Directions
1. Set the Crockpot to high and Add in the Hominy, Lime Juice, Lime, Jalapeño with Seeds, Cumino Powder, Mexican Oregano, and Rosemary.
2. Warm the Olive Oil slightly in a Large Frying Pan over Medium Heat.
3. Toss Tomatillos, Poblanos, Cilantro, Bell Pepper, Onion, Cabbage and Garlic into the Frying Pan.
4. Pour in water, raise heat to Med-High, and cover for 4-5 minutes.
5. Uncover and sauté ingredients in Frying Pan until the onions slightly caramelize.
6. Add Frying Pan ingredients and the Vegetable Broth to the Crock mixture and give a little stir just to nicely bring everything together.
7. Cover and place on High setting for 2 hours.
8. At the 2-hour mark, check to make sure liquid is at least 2-3 inches above the Pozole (add a little water if any liquid is needed). Then turn setting to Low and simmer for 1 more hour, then set to Warm until ready to serve.
Serve warm with any or all of the add-ins and add-ons accompanied by a side of warm tortillas or tortilla chips as mentioned above.
Salt to taste!
Enjoy!!
-Elise’s Adventures In Herbaland
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