Pozole verde with mild chiles, red radish, and avocado

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

Pozole verde with mild chiles, red radish, and avocado

Vegan, Dairy-Free, Mediterranean, Gluten-Free, Soy-Free

2 Servings, 620 Calories/Serving

15 Minutes

Tangy green pozole comes together in about 15 minutes; light but with deep flavor, this hearty and warming soup is just right for a late fall supper.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 organic yellow onion
  • Sunbasket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 cup cooked hominy
  • 1½ cups cooked pinto beans
  • 1½ cups crushed tomatillos
  • ⅓ cup diced mild green chiles
  • 1 or 2 organic radishes (about 2 ounces total)
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • 2 ounces organic shredded green or other cabbage
Chef's Tip
For added richness, drizzle the pozole with a little olive oil before serving.

Nutrition per serving

Calories: 620, Protein: 25g (50% DV), Fiber: 33g (132% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 480mg (20% DV), Carbohydrates: 91g (30% DV), Total Sugars: 37g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Start the pozole

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups]. Finely chop enough of the remaining onion to measure ¼ cup [½ cup]; set aside for garnish.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the coarsely chopped onion and chili spice blend, season with salt and pepper, and cook until the onion starts to soften, 1 to 2 minutes.
While the onion cooks, prepare the hominy and beans.

2

Finish the pozole

  • Rinse the hominy and pinto beans.
To the pot with the onion, add the hominy, beans, tomatillos, green chiles, and 1½ cups [3 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid has thickened and the ingredients are heated through, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
While the pozole simmers, prepare the garnishes.

3

Prep the garnishes

  • Thinly slice the radishes.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.

Serve

Transfer the pozole to individual bowls. Garnish with the cabbage, radishes, avocado, cilantro, and finely chopped onion and serve.
Kids Can!
  • Measure the onion.
  • Rinse the hominy and beans.
  • Measure the water for the pozole.
  • Scoop out the avocado.
  • Garnish the pozole.