Spicy green chile pozole with quinoa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy green chile pozole with quinoa

Spicy green chile pozole with quinoa

Gluten-Free Friendly, Soy-Free, Vegetarian, Spicy, <600 Calories

2 Servings, 560 Calories/Serving

35–45 Minutes

Pozole is one of our favorite restorative foods. It gets its name from hominy, known as posole in Spanish. These cooked dried corn kernels have a subtly sweet taste and a pleasant chewy texture. The stew is traditionally made with pork and often tomatoes, but in this vegetarian spin, Chef Justine swaps in quinoa and tomatillos. Two kinds of poblano chiles—both fresh and dried, aka anchos—lend mild heat.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ancho chile
  • Peeled fresh garlic
  • 1 yellow onion
  • 1 poblano pepper
  • ½ cup cooked hominy
  • 1/3 cup rainbow quinoa
  • Pozole spice blend (dried Mexican oregano - cumin - achiote)
  • ¼ pound crushed tomatillos
  • Fresh cilantro
  • 1 lime
  • 1½  ounces Cotija cheese
  • 2 tablespoons roasted pumpkin seeds

Nutrition per serving

Calories 560, Total Fat 36g (46% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 890mg (39% DV), Total Carb. 50g (18% DV), Fiber 11g (39% DV), Protein 14g
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the ancho

In a dry small frying pan over medium heat, toast the ancho, turning once, until fragrant, 2 to 3 minutes. Transfer to a plate to cool. Discard any stem from the ancho.


Prep the pozole ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and coarsely chop the yellow onion.
  • Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano. Wash your hands after handling.
  • In a fine-mesh strainer, rinse the hominy and quinoa.


Start the pozole

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the onion, season with salt and pepper, and cook, stirring occasionally, until slightly translucent, 2 to 3 minutes. Stir in the poblano and pozole spice blend, season with salt and pepper, and cook until fragrant, 1 to 2 minutes.


Finish the pozole

Add the hominy and quinoa to the pot over medium heat and stir to coat. Add the tomatillos, ancho, and 2½ cups salted water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the quinoa is tender, 15 to 20 minutes. Discard the ancho chile. Season to taste with salt and pepper.
When the pozole is almost done, prepare the garnishes.


Prep the garnishes

  • Coarsely chop the cilantro.
  • Cut the lime into wedges.


Transfer the pozole to individual bowls. Crumble the Cotija cheese on top and garnish with the cilantro and pumpkin seeds. Serve with the lime wedges.