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Vegetarian Yet Meaty Pozole Verde

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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: 160 per serving
Percent from Fat: 29%
Cusine: Mexican, Vegetarian
Course: Lunch, Dinner
Diet: Vegetarian
Food as MedicineSM Ingredient: cabbage

Food as MedicineSM Tip

Red cabbage has at least six times as much antioxidant power as white cabbage.

Culinary Taste Tip

Tabasco sauce adds flavor without carbs, calories, or fat.

Culinary Technique Tip

For a meatier dish, substitute chicken broth for vegetable and chicken breast for the firm tofu.

Ingredients

¾ cup tomatillo salsa or salsa verde
2 cups low salt vegetable broth, organic preferred*
1 (15 oz.) can hominy, drained
1 teaspoon dried oregano leaves, preferably Mexican
8 oz. extra firm lite tofu, cut into ½ inch cubes, such as Azumaya brand
1 to 2 teaspoons green hot sauce, such as Tabasco®
½ cup finely shredded or chopped red cabbage
½ ripe avocado, diced
4 lime wedges
Optional garnishes: julienned radish, reduced fat sour cream, pepitas (pumpkin seeds), additional Mexican oregano


Preparation

Heat salsa in a medium saucepan over medium high heat until simmering. Add broth, hominy and oregano and bring to a boil. Reduce heat and simmer 5 minutes. Sprinkle tofu with hot sauce, toss gently, add to the pan and continue to simmer 5 minutes. Ladle into shallow bowls and top with cabbage and avocado. Serve with lime wedges and optional garnishes.

Substitutions

Green cabbage may replace the red cabbage if desired. Rustic guajillo salsa may replace the tomatillo salsa for a "red pozole".

*For a non vegetarian dish, substitute chicken broth for vegetable and diced or shredded chicken breast for the firm tofu.


Nutritional Analysis

Total fat (g): 5.2; Fat calories (kc): 46; Cholesterol (mg): 0; Trans fatty acids (g): 0; Saturated fat (g): 0.4; Polyunsaturated fat (g): 0.3; Monounsaturated fat (g): 0.2; Fiber (g): 4; Carbohydrates (g): 21; Sugar (g): 3.3; Protein (g): 7.4; Sodium (mg): 579; Calcium (mg): 241

Comments on Vegetarian Yet Meaty Pozole Verde

From: Avanti

I like vegetarian recipes.

From: ACole

My teenage daughter is vegetarian so, I'm always looking for great tasting recipes.

From: paigetruax

A great tasting and quick dinner! Been vegan for 20+ years now. Just moved to Costa Rica and made this. Had to use garbanzos as I couldn't find hominy, and probably used 2x as much cabbage and put it in the bottom of bowl, rather than a garnish. (More like the Azteca soup recipe.) In any case it was great! It was a good blend of spices with not one flavor too much. You can adjust the spiciness, depending on the tabasco. I have shared this already with family!

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