How to Make Vegetarian Green Pozole Recipe with Mushrooms (Vegan Mexican Recipes) | The Frugal Chef

Let’s make a vegetarian green pozole recipe today with mushrooms. This is super delish and I promise you will not miss the meat! It is also quite easy to make. I used my homemade vegetable broth for this recipe. You can watch the video here - The vegetarian green pozole recipe is 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : TikTok: @joyouslivingbytfc 8 tomatillos - husked and washed 3 garlic cloves — peeled and smashed 3 poblano peppers — stemmed and seeded and coarsely chopped 1 jalapeño pepper — stemmed and halved (optional) 1/4 large white onion 1 cup cilantro leaves with the stems — washed 1 cup parsley leaves without stems — washed 1 cup pumpkin seeds (pipits roasted or raw) 4 cups vegetable broth 1 - 8 oz. package of baby Bella mushrooms — washed and sliced thinly 1 - 8 oz. package of white mushrooms — washed and sliced thinly 1 - 25 oz (709 grams) can of hominy — drained 1 teaspoon oil (I used avocado oil) Salt & Pepper Optional toppings - avocado slices, sliced radish, cilantro leaves, finely diced white onion, shredded iceberg lettuce and/or shredded green cabbage Place the tomatillos and the garlic in a pot with water. Bring to a boil. Reduce the heat and simmer for about 10 minutes — until the tomatillos are no longer bright green, are soft but not mushy. Place the cooked tomatillos, garlic, poblano peppers, jalapeño (if using), white onion, cilantro, parsley and pumpkin seeds in a blender. Add 1 cup of the liquid you cooked the tomatillos in and 1 cup of vegetable broth. Work in batches if necessary. Heat the oil in a pot and add the mushrooms. Cook them for about 10 minutes, until they release all of their liquid and start browning. Add the blended tomatillo sauce to the mushrooms. Season with salt and pepper and mix well. Core the pot (the sauce will splatter) and cook for about 10 minutes on medium low heat. Add the remaining 3 cups of broth and the hominy. Cook for another 10 minutes. Taste for salt and adjust if necessary. Serve topped with sliced radish, cilantro leaves, finely diced white onion and avocado slices. You can also add finely sliced iceberg lettuce or cabbage. Music courtesy of Artlist - ANBR - Dance & Whisper