Cecilia’s Pozole Verde

pozole verde

Mmm… Posole soup! Cecilia Torres, my friend and former student, sent me this recipe for Pozole Verde after returning home to León, Mexico this winter. Upon finishing her culinary studies at The Natural Epicurean, she got right back to work cooking amazing things in her kitchen, including the creation of authentic Mexican versions of recipes we did in class. They are all incredibly beautiful! Be sure to check out Cecilia’s food pictures on Instagram.

Pozole or posole refers to the large type of corn as well as the soup made with it. Perhaps you are familiar with pork or chicken-based pozole soups that are stewed for a whole day or two. This version is much fresher, greener, and gets its flavor from the poszole corn and the delicious verde sauce made with roasted poblanos, tomatillos, and lettuce. Flavorful ingredients are made fresh to top the soup with, making it fun for kids of all ages to customize their own bowls.

Cecilia's Pozole Verde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 8 servings
Ingredients
Soup
  • 4 cups pozole corn, soaked overnight
  • 4 cups vegetable stock or filtered water, or more as needed
  • 1 medium onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 roasted poblano peppers, peeled, seeded, and diced
  • 2 pounds green tomatillo, chopped in halves or quarters
  • ½ head iceberg or romaine lettuce, chopped
  • 1 or 2 xoconostles, peeled and seeded (optional)
  • reserved pozole cooking liquid
  • vegetable stock or filtered water, as needed
  • sea salt and black pepper, to taste
Toppings
  • cooked pozole (see instructions above)
  • 3 cups mushrooms, sliced and sautéed
  • ½ head iceberg or romaine lettuce, shredded
  • ½ bunch red radishes, julienned
  • ½ yellow or white onion, minced
  • 2 avocados, sliced
  • ½ bunch cilantro leaves
  • 4 limes, sliced into wedges
Instructions
  1. Cook pozole in water or vegetables stock until soft, 60-90 minutes. Drain, reserving liquid for soup base. Set aside.
  2. Sauté onion in olive oil until translucent.
  3. Add garlic, peppers, tomatillos, and lettuce and cook until vegetables are soft and bright green.
  4. Pour sautéed vegetables into a blender with reserved pozole cooking liquid and more vegetable stock (if needed) to make a creamy soup base.
  5. Pour soup base into a saucepan and bring to a boil over medium heat.
  6. Add more vegetable stock to reach the desired consistency of your soup. Season with salt and pepper.
  7. Serve toppings in separate bowls with spoons so that each person can serve up a bowl of soup and put the toppings they would like in their bowl.
Variations
  1. Sauté cooked pozole in olive oil and sprinkle with sea salt and chile powder. The result is a beautiful and tasty pozole to garnish the soup with.
  2. Use sliced zucchini in place of some or all of the poblano peppers for a milder version.
  3. Pickle thin radish rounds in umeboshi vinegar for about an hour before serving the soup, and use as a topping.

 

Here is the the version I made with Nelson at home yesterday. We added zucchini and serrano pepper (as we forgot to buy the poblanos) as well as a little shredded chicken we had leftover from making a chicken stock. It was still amazing! Another thing we tried was to sauté the cooked pozole corn in olive oil with ground Ancho chile and salt. It had a beautiful color and amazing flavor when added to the soup as a garnish.

Here is a photo of Cecilia and I at the Vegan Thanksgiving class we taught together at the Natural Epicurean in November 2016. I miss her so much!

Cecilia and Rachel cooking together at The Natural Epicurean- November 2016
Cecilia and Rachel cooking together at The Natural Epicurean- November 2016

“The Great Stromboli” No-Tomato Sauce on No-Uh-Meat-Uh-Balls

A tomato-free sauce is served with vegan meatballs to create a delicious Italian feast! Serve over capellini or your favorite pasta. The secrets of this recipe are using fresh lemon juice to create the tangy tomato taste and fresh cooked beet puree for color. In studying macrobiotics, I have learned that nightshade vegetables (such as tomatoes) can cause inflammation in the body and aggravate conditions such as arthritis and IBS. This recipe is perfect for those trying to avoid nightshades that really miss eating Italian food!

My macrobiotic teacher and friend David Briscoe comes to Austin to teach at The Natural Epicurean for the macrobiotic unit I teach there four times a year. He treats us to this Macro-Vegan Italian Feast each time he comes, and it is always super delicious and packed with nourishment. These dishes are complex in flavor and nutrient-dense. I hope you’ll make the effort to try these recipes as they are truly special!

The sauce starts with a saute of onions, carrots, olive oil, herbs, spices, and garlic.

IMG_4903

After the vegetables are soft, they are pureed and returned to the pot for additional seasoning.

IMG_4908

Finally, a puree of steamed beets is added to create a beautiful tomato-like color.

IMG_2519

"The Great Stromboli" No-Tomato Sauce
 
Cuisine: Italian
Ingredients
  • 1 cup beets, sliced into rounds
  • 1 medium onion, sliced into thin half moons
  • 1 clove minced garlic (optional to add more to taste)
  • 1 tablespoon olive oil
  • 3 cups carrots, cut into thin diagonal slices
  • 1 teaspoon oregano
  • 1½ teaspoons dry basil
  • 1 teaspoon onion granules or powder
  • spring or filtered water
  • 3 tablespoons lemon juice
  • 1 - 1½ teaspoons salt
  • 1 -2 tablespoons kuzu, dissolved in ¼ cup water
Instructions
  1. Steam beets until tender. Puree until smooth and set aside in a bowl.
  2. Saute the onions and garlic together in olive oil for 3 minutes. Add carrots, basil, oregano, and onion granules/powder. Continue to saute a few minutes.
  3. Add enough water to almost cover the vegetables. Bring to a boil. Reduce the heat. Cook covered until the carrots are tender, about 10 minutes. Do not allow the water to cook completely away.
  4. Put the cooked vegetables into a blender, and then add all remaining ingredients EXCEPT THE BEETS. Blend until smooth. Add more water to the ingredients in the blender so they will blend into a thick sauce.
  5. Place the blended ingredients in a pot. Slowly bring to a boil on a medium-low heat. Careful to avoid bubbling and splattering of the thick sauce. Reduce the heat. Slowly whisk in some of the pureed beets, until you create a reddish color like tomato sauce.
  6. Taste for seasonings and add more salt and/or lemon juice if needed.

These mushroom and brown rice meatballs are the perfect complement to the no-tomato sauce

IMG_3957IMG_2520

No-Uh-Meat-Uh-Balls
 
Pressure cooking the rice by far creates the best consistency for making these balls. Cook the rice with slightly more water to make it softer and stickier. Serve this on top of capellini or other pasta or solo, smothered in "The Great Stromboli" No-Tomato Sauce.
Cuisine: Italian
Serves: 12 meatballs
Ingredients
  • 3 cups pressure-cooked brown rice
  • ½ cup walnuts or pecans, toasted
  • ½ cup bread crumbs (Italian) or puffed brown rice
  • 2 cups sauteed, chopped portabella mushrooms, measured after sautéing
  • ½ cup chopped scallion, roots, white and green parts
  • 2 teaspoons olive oil
  • 2 tablespoons barley miso or red miso
  • ⅓ cup chopped parsley
Instructions
  1. Preheat oven to 350 degrees F.
  2. Break the walnuts into pieces. Warm the oil in a frying pan, and then add the walnuts. Saute briefly.
  3. Add the scallion. Saute briefly until the color turns a brighter green.
  4. Add the miso and saute it with the scallions until the miso is evenly distributed throughout the scallion. Remove from heat.
  5. Place the cooked rice, sauteed scallions, miso, walnuts, portabellas, parsely in a bowl. Mix well. Form the mixture into 1½ inch balls, cupping the mixture with your hands firmly like making a snowball.
  6. Test to make sure the balls hold their shape. Place on a baking sheet and bake for about 15 minutes.
Note:
  1. This recipe can be made gluten-free by using a gluten-free red miso (instead of barley miso) and puffed brown rice (instead of bread crumbs).

 

Add some fresh cooked pasta and a crisp salad and voila! An Italian Feast is born!

italian feast

Coconut Mango Ceviche

This vegan and raw appetizer is inspired by Caribbean flavors– fresh coconut, mango, and lime! You can find Thai Young Coconuts at Whole Foods Market. Ask a produce person to cut it open for you. Drink the coconut water and then scoop out the coconut meat with a spoon.

Try serving the ceviche with tortilla chips or tostadas and serve as fresh as possible, within 1-2 days. Recipe contributed by Cynthia Chea Pean, Chef at The Springs Raw and Living Foods restaurant in Los Angeles. Cynthia makes wonderfully tasty food with very creative and beautiful presentations. Follow her on Facebook and Instagram to see what she is up to!

Coconut Mango Ceviche
 
Author:
Recipe type: Apptetizer
Cuisine: Caribbean
Ingredients
  • 2 cups fresh coconut, thinly sliced (1/4 inch)
  • 1 cup fresh ripe mango, thinly sliced (1/4 inch)
  • 1 cup abalone mushrooms roughly chopped
  • ¼ cup mint, chiffonade
  • ½ cup cucumber, seeded and chopped
  • 1 fresno chili pepper, thinly sliced - best to use a mandolin
  • 1 habanero, minced (optional)
  • 1 avocado, sliced
"Leche de Tigre" (Ceviche Liquid)
  • 1 cup coconut milk
  • ¼ cup lime juice
  • ¼ teaspoon salt
  • ½ teaspoon agave nectar
Instructions
  1. Roughly chop abalone mushrooms, sprinkle with salt, and massage until the mushrooms break down and begin to change texture. Double rinse the mushrooms and set aside. Combine the coconut, mango, mint, cucumber and peppers in a bowl and mix until well incorporated.
  2. Whisk together coconut milk, lime juice, salt, and agave nectar to make the "Leche de Tigre."
  3. Add "Leche de Tigre" to salad and toss until it is well incorporated.
  4. For an elegant presentation, press salad gently into a ramekin, invert onto serving plate, and top with sliced avocado.
  5. Serve immediately.

 

Free Webinar
Wednesday Dec 11

Tips for Staying Healthy and Balanced Through The Holidays

Learn how to navigate the holidays with ease and feel great when you start your new year!   Plus…

  • Just by attending you get...
  • Free Holiday Recipe Guide
  • $100 Off My New Online Course

2 Sessions: Wednesday, Dec 11
11:00 am CST (12pm EST • 9am PST)
7:00 pm CST (8pm EST • 5pm PST)

Play Video

Welcome!

Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

Also, I’m so excited to share this… my new online course, Cook Naturally Without A Recipe, is up and open for enrollment! Learn more here (opens a new window) and share with your friends!

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

Ask me anything...

Join the Cook Love Heal Community!

Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

Also, I’m so excited to share this… my new online course, Cook Naturally Without A Recipe, is up and open for enrollment! Learn more here (opens a new window) and share with your friends!

Join the Community!

Fill in your details and I'll send you my Natural Health Starter pack as well as occasional recipes, yoga ideas, and tips on how to balance your life.