Green Chili Pozole – Vegetarian


Steven and I have both been sick as dogs the past two weeks. Just when we thought we had kicked our colds last Sunday, two days later it came on harder than before! We’ve had very busy weekends. Yesterday was such a fun and exciting day in Dublin. There were parades, a German Christmas festival, and more. I bared the elements yesterday to participate. But today, despite my major FOMO, I decided to stay in bed to finish this cold off once and for all.

Recently we have been trying different food delivery services. It all started with Blue Apron and over time we branched out.  We now pick from different services each month. Whoever has the healthiest and tastiest looking recipes for that week wins our pick for that week.

This week we tried Marley Spoon. It’s Martha Stewart’s meal delivery service. So far it’s been great. Very tasty meals that you can actually cook again on your own. Since we are both in need of anything hot and liquidy currently, I opted to cook the Green Chili Pozole today for lunch. It was very good and fairly simple to make. Here’s the recipe.

  • 2 Poblano Peppers
  • 1 large yellow onion
  • 2 large cloves of garlic
  • 4 white corn tortillas
  • 10 oz fingerling potatoes
  • 1 tbsp cumin seeds
  • 1 packet of vegetable broth concentrate
  • 1 can hominy
  • 1/2 oz fresh cilantro

Prep ingredients

Stem, core, and seed poblanos and finely chop. Halve, peel, and finely chop onion. Peel and finely chop garlic. Cut tortillas into ⅓-inch thick strips. Set aside ¾ tortilla strips. Very finely chop remaining tortilla strips to resemble coarse crumbs. Cut potatoes into ¾-inch pieces.

Sauté aromatics

Heat 2 tablespoons oil in a large Dutch oven (or a large heavy pot) over medium-high. Add cumin and cook, stirring, until fragrant, about 1 minute. Add poblano, garlic, and all but 2 tablespoons of onion, and cook, stirring occasionally, until lightly browned, 5–6 minutes.

Make soup

Add 4 cups water and vegetable broth packets. Season with 1 teaspoon salt and a few grinds pepper. Add finely chopped tortilla and bring to a boil. For a smoother soup, purée with an immersion blender. Drain and rinse hominy and add to pot along with potatoes. Reduce to a simmer and cook until potatoes are tender and soup is thickened, about 25 minutes.

Fry tortilla strips

Meanwhile, heat ½ -inch oil in a small skillet over medium-high. Add reserved tortilla strips and cook, stirring frequently, until golden and crisp, 2-3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season with salt.

Make topping

Pick leaves and tender stems from cilantro and coarsely chop. In a small bowl, combine cilantro, remaining onion, ½ teaspoon oil, and a pinch of salt and pepper.


Season soup to taste with salt and pepper and ladle into bowls. Top with tortilla strips and cilantro mixture. Enjoy!

Serves 2. Takes about 30 minutes start to finish.



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