Vegetarian Pozole Verde Recipe With Fava Beans

Pozole verde recipe - Dr. Axe

Total Time

35 minutes



Diet Type



  • 8 cups vegetable stock
  • 1 tablespoon avocado oil
  • One 25-ounce can of hominy
  • 1 tablespoon cumin
  • 4 cloves garlic, minced
  • ¼ sweet onion, sliced
  • 1 cup fava beans
  • 2 cups red cabbage, shredded
  • 2 poblano peppers, sliced and deseeded
  • 5 tomatillos, chopped
  • 1 jalapeño, sliced and deseeded
  • 3 cups spinach
  • cilantro for garnish
  • lime for garnish
  • radishes, sliced for garnish
  • pumpkin seeds for garnish
  • 1 teaspoon sea salt
  • 1 teaspoon pepper


  1. In a large pot over medium heat, sauté avocado oil, garlic, tomatillos, jalapeño, poblanos, cumin, salt and pepper until veggies are soft, about 10–15 minutes.
  2. Pour contents into a food processor and blend until smooth.
  3. Pour mixture back into the pot and add remaining ingredients, except the garnishing ingredients.
  4. Bring mixture to a boil over high heat and then simmer on low for 10–15 minutes, or until cabbage is soft.
  5. Top with garnishes and serve warm.

In my opinion, you can never have too many recipes for soups and stews. One of my favorites on my current menu rotation is pozole verde. This Mexican vegetarian stew hits all the right notes and is ready in just over half an hour. Get ready to fall in love with my pozole verde recipe.

What is Pozole Verde?

Have you heard of pozole verde before? It’s not as common at Mexican restaurants as, say, tacos. But it’s become a new favorite at my house.

Pozole likely originated in the Mexican state of Guerrero, though it’s eaten throughout the country. You’ll often find it at large family gatherings, since you can make a big ole pot of it and serve a lot of people. It’s pronounced “po-sol-e,” and the name gives you a clue as to what the dish is — pozole is the Aztec word for hominy.

While there are many variations of pozole, the one thing that never changes is that hominy is a main ingredient. If you’ve never eaten or cooked with hominy before, you’re in for a treat. Hominy is essentially whole corn kernels that have been soaked in an alkaline solution to get rid of the hull and sometimes the germ.

The soaking process causes hominy to swell in size — it’s much larger than a normal corn kernel — and really dials up the flavor. Rather than detract from hominy’s nutritional value, nixtamalization, as the soaking process is called, actually improves hominy’s nutritional value by making it easier for the body to absorb the vitamins. (1)

Once the hominy’s soaked, it can be ground up, either to make grits or masa for tortillas. It can also be dried, similar to beans, or cooked and canned. If you purchase dried hominy, you can prepare it the same way you would dried beans.

Pozole verde recipe - Dr. Axe

Hominy really makes pozole, but the color of the stew changes depending on what ingredients are in it. Most contain pork along with the hominy, but some use chicken. In veggie versions like this pozole verde recipe, beans are substituted for the meat. Pozole verde, or “green hominy,” gets its hue from the tomatillos, jalapeños and spinach we’ll add in, but there are also red and white variations of the stew. Pozole blanco eliminates red and green salsas and chilies, while pozole rojo uses strong red ones.

Traditional toppings included hot sauce, cilantro, avocado, sour cream, corn chips and, of course, a squeeze of fresh lime over it all. It’s basically a taco bowl in the form of a stew!

So let’s talk about this particular pozole verde recipe. To make things quicker, I’ve opted for a 25-ounce can of hominy to make this an easy weeknight recipe, but if preparing dried hominy tickles your fancy, you can do that. Fava beans will take the place of the pork traditionally used in pozole verde.

We’re also going to add in poblano peppers, tomatillos, jalapeño and cabbage, which are all going to add some serious flavor to our vegetable broth. I’ve listed some options for garnishes, but this pozole is begging for a condiments station where each person can customize their bowl to their liking.

Pozole Verde Nutrition Facts

As far as nutrition goes, here’s how a serving of pozole verde stacks up:

Pozole verde ingredients - Dr. Axe
  • 122 calories
  • 3.59 grams protein
  • 2.83 grams fat
  • 7.45 grams sugar
  • 4.6 grams fiber
  • 22.32 grams carbohydrates
  • 1,907 IUs vitamin A (82 percent DV)
  • 67 micrograms vitamin K (74 percent DV)
  • 53.8 milligrams vitamin C (72 percent DV)
  • 0.191 milligrams vitamin B6 (15 percent DV)
  • 0.106 milligrams vitamin B2 (10 percent DV)
  • 1.12 milligrams vitamin B3 (8 percent DV)
  • 0.073 milligrams vitamin B1 (7 percent DV)

How to Make Pozole Verde

Enough reading about this pozole verde; let’s get cooking.

Pozole verde step 1 - Dr. Axe

First, make sure all of your veggies are chopped. This will help streamline the process.

Pozole verde step 2 - Dr. Axe

Start by sautéing the garlic, tomatillos, jalapeño, cumin, salt and pepper in the avocado oil until the veggies are soft, about 10–15 minutes.

Pozole verde step 3 - Dr. Ax

Add this mixture to a food processor.

Pozole verde step 4 - Dr. Axe

Blend it up until smooth.

Pozole verde step 5 - Dr. Axe

Add the processed mixture back into the pot, along with the remaining ingredients (except for the garnishes).

Pozole verde step 6 - Dr. Axe

Crank up the heat to high and bring the mixture to a boil, then simmer on low heat for another 10–15 minutes, until the cabbage is soft.

Pozole verde recipe - Dr. Axe

Serve the poloze verde warm with your choice of garnishes.

Pozole verde recipe - Dr. Axe
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1 Comment

  1. Hunnytree on

    Dr Axe…when it’s vegan I would really like if it you would say — it’s vegan..turns out I pass on a lot of your recipes because when I get into them often times I find they have dairy, meat, poultry, or fish. True, I am a vegan, and one who loves to cook. :o) I have personally lost over 40 pounds since July this year….simply by making a change to becoming a vegan. I follow the advice of Dr. Michael Greger, M.D. who wrote a fascinating book covered by 133 pages of footnote references regarding clinical studies. I have two very good friends, one who has been completely taken off of his insulin and his wife, who was at 302 pounds, has already dropped 25 pounds and her AIC has gone down. My blood pressure is going down as well. The numbers don’t lie. THIS recipe, that you labeled ‘vegetarian’, is to my knowledge however, VEGAN….and is definitely going into my recipe file and I intend to try it asap!! It sounds EXCELLENT. Thank you for posting it!


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