Terry Hope Romero
Vegan White Bean and Seitan Pozole Verde
This brilliant contrast of steamy, brothy stew topped with crunchy vegetables and tortilla strips makes for a mouthwatering Mexican favorite.
April 7, 2024
This subtle green kale pozole from veteran cookbook author Terry Hope Romero’s cookbook Show Up for Salad has a smoky edge, thanks to home-roasted poblano peppers, along with a creamy sweetness from white beans.
What you need:
For the seitan:
8 ounces seitan, sliced into thin strips
2 tablespoons lime juice
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil
For the pozole:
¼ cup olive oil
1 large yellow onion, peeled, quartered, and cut into ¼-inch slices
4 garlic cloves, peeled and chopped
2 large poblano peppers, roasted and diced
1 (14-ounce) can white beans
1 (14-ounce) can hominy corn, rinsed well
½ pound Yukon Gold potatoes, unpeeled and diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 cups vegetable broth
1 tablespoon lime juice
1 12-ounce bottle Mexican lager beer or 1⅓ cups vegetable broth
2 cups coarsely chopped kale
For the avocado radish salad:
4 red globe radishes, scrubbed and thinly diced, about 1 cup
1 cup shredded red cabbage
½ cup red onion, finely diced
½ cup roughly chopped cilantro
1 large tomato, diced
2 tablespoons lime juice
1 teaspoon salt
1 ripe Haas avocado, pitted and diced
For the toppings:
4 corn tortillas
1 tablespoon olive oil
Cilantro, for garnish
What you do:
- For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil. Add sliced seitan, cover, shake to coat with marinade, and marinate one hour in refrigerator.
- For the soup, in a 2-quart pot over medium heat, warm oil until shimmering and stir in onion and garlic. Fry until onion is soft and transparent, about 3 minutes, then stir in diced poblano peppers. Add marinated seitan and fry for 4 minutes, or until edges just start to get brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer. Increase heat to medium-high and bring soup to a rapid simmer for 5 minutes, then reduce heat to low and partially cover.
- Simmer soup another 30 minutes, or until hominy and potato are very tender. Stir in greens and simmer for another 2 minutes to wilt. Turn off heat and keep covered until ready to serve.
- Preheat oven to 350 degrees and brush corn tortillas on both sides with oil. Cut tortillas into 1-inch-wide strips and place them on a baking sheet in oven for 5 minutes until crisp and browned.
- In a large mixing bowl, toss together radishes, cabbage, onion, cilantro, tomato, lime juice, and salt. Cover and allow to marinate 10 minutes. Then fold in diced avocado.
- Ladle soup into wide serving bowls. Top with tortilla strips, radish-avocado salad, cilantro, and serve with lime wedges.
For more plant-based recipes like this, read:
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