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Main course · Mexican

Jalisco Vegan Green Pozole with Mushrooms

40 min Serves 4 ~313 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 300 g chestnut mushrooms, sliced
  • 800 g tinned hominy or white corn
  • 400 g tinned tomatillos
  • 60 g pumpkin seeds
  • 1 onion
  • 2 garlic cloves
  • 900 ml vegetable stock
  • 15 g fresh coriander

Nutrition (per serving)

Calories
313 kcal
Protein
12.6 g
Carbohydrate
41.5 g
of which sugars
11.3 g
Fat
10.2 g
of which saturates
1.7 g
Fibre
8.8 g
Salt
3.58 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the chestnut mushrooms with half the onion in a large pan for 8 minutes until golden.

  2. 2

    Toast the pumpkin seeds in a dry pan for 2 minutes, then blend with the tinned tomatillos, remaining onion, garlic cloves and vegetable stock.

  3. 3

    Add the blended sauce to the mushrooms with the tinned hominy and simmer for 15 minutes.

  4. 4

    Scatter with fresh coriander and serve hot.

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