Pozole Verde Vegano de Garbanzos y Calabacín (Vegan Green Pozole)
A bright green, tangy tomatillo broth thickened with pumpkin seeds, with hominy, chickpeas and courgette.
- Time55 min
- LevelEasy
- Costabout £3.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the pumpkin seeds in a dry pan over a medium heat for 2 to 3 minutes, until they puff and pop. Keep a spoonful back for serving.
- 2
Blend the tomatillos, jalapeños, green pepper, onion, garlic, coriander and the rest of the seeds with 150 ml of the stock until smooth.
- 3
Heat the oil in a large pan over a medium heat. Pour in the green purée and fry for 8 minutes, stirring often, until it darkens a little and smells rich.
8 min - 4
Add the rest of the stock, the oregano, hominy and chickpeas. Bring to the boil, then simmer for 15 minutes.
15 min - 5
Add the courgettes and simmer for 8 minutes, until just tender. Season with salt.
8 min - 6
Serve in bowls with the radishes, the saved pumpkin seeds and a lime wedge to squeeze over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.