Go Back
–+ servings
vegan cabbage poblano pozole with collard greens in a bowl

Vegan Pozole Soup w/ Cabbage, Poblano, and Collard Greens

Vegan Cabbage Poblano Pozole recipe with collard greens and hominy for a flavorful and comforting soup. 
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Mexican, Modern Soul Food
Servings: 6 people
Calories: 171kcal
Author: Marwin Brown

Ingredients

  • 1 cup water
  • 2 cups vegetable stock homemade or low sodium store bought
  • 30 oz canned hominy
  • 1 head cabbage shredded
  • 1 bunch collard greens (optional) de-stemmed and cut into strips
  • 1 medium yellow onion diced
  • 1 medium poblano pepper chopped coarsely
  • 3 cloves garlic chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • pinch red pepper flakes
  • 1 teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 bay leaf

Instructions

  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add onions and poblano peppers. Saute until slightly tender.
  • Stir in garlic and saute an additional 2 minutes.
  • Pour in chicken broth and add bay leaf and epazote if using
  • Stir in cabbage and collards.
  • Bring to a boil and then reduce heat.
  • Stir in dried herbs, red pepper flakes, and spices
  • Cook until cabbage is tender 20-30 minutes
  • Taste broth and adjust seasoning if needed.

Notes

  • If you have time steep a dried smoked chili (chipotle or morita) or two in the stock for 5 to 10 minutes before adding the other ingredients for extra flavor
  • Garnishing with radishes adds some color and a bit of piquant aka pleasant, but biting sharpness. But feel free to be as creating as you like with toppings options. cilantro, onions, avocado, etc. are common
  • Use this homemade vegetable stock to elevate this pozole recipe
  • Epazote as an optional ingredient adds a very rustic note to the dish
  • Taste the pozole before serving it, as you may find it needs more salt. Hominy and cabbage dishes will typically need more salt than you would think initially.
  • Finish the soup with a squeeze of lime juice
  • This dish and pozole, in general, are best made a day ahead if possible, as it tastes even better the next day.

Nutrition

Calories: 171kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1227mg | Potassium: 425mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2155IU | Vitamin C: 84mg | Calcium: 166mg | Iron: 2mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!