Butternut Squash Green Pozole is a hearty, satisfying Vegan meal that is inspired by the classic Mexican Pozole Verde.
Pozole is a traditional Mexican soup served during the holidays and special occasions. Pozole Verde is a traditional dish served in served in the state of Guerrero. There are many different versions of pozole. Depending on the state you are are in Mexico, you could be served pozole blanco, rojo or verde. I love all three versions, but if I had to pick a favorite it would be pozole verde.
The base of this pozole verde has toasted pumpkin seeds, tomatillos, onion, garlic, cilantro and chile peppers. In my vegan version, I have swapped out the meat for chunks of butternut squash. I like to keep the squash on the larger side. The sweetness of the butternut squash balances out the nutty and spiciness of the green sauce.
Traditionally pozole is garnished sliced radishes, cabbage and dried Mexican oregano. I also like to add avocado slices to this Butternut Squash Green Pozole. The creamy avocado slices compliments that sweet chunks of butternut squash.
This Butternut Squash Green Pozole is:
& Comforting Plant-based Meal
Perfect for the colder months
Great for entertaining
- ½ cup pumpkin seeds lightly toasted
- 1 pound tomatillos husks removed, rinsed
- 1 to 2 jalapeños stemmed
- 3 Garlic Cloves
- ½ Medium White Onion, Roughly Chopped
- 1 teaspoon Sea Salt
- Black Pepper to taste
- 1 Tablespoon Vegetable Oil
- 1 Small to Medium Butternut Squash, cut into large chunks
- 1 29 Ounce Can Hominy, rinsed and drained
- A Small Handful of Cilantro Sprigs
- 3 to 4 Cup Vegetable Broth
Garnishes for Serving:
- Thinly Sliced Radishes
- Sliced Green Cabbage
- Avocado Slices
- Dried Mexican Oregano, crumbled
- Lime Wedges for squeezing over the soup
- Place the tomatillos and jalapeños in a medium saucepan. Cover with water and bring to a boil over medium high heat. Reduce heat to a simmer and cook until tomatillos darken in color, about 10 minutes. Remove from heat and reserve ½ cup of the cooking liquid. Drain the tomatillos and jalapeños and transfer to a blender.
- To the blender, add the toasted pumpkin seeds, garlic, onion, salt and the reserved cooking liquid. Blend until smooth.
- Heat the oil in a large dutch oven or pot over medium high heat until hot. Once the oil is hot, carefully pour in the green sauce. Bring to a boil and simmer 15 to 18 minutes, stirring occasionally.
- Add the cut butternut squash, hominy and 3 cups of broth. Add the additional cup of water if the all the squash isn't cover with liquid. Place the cilantro sprigs in the pot. Cook for 25-30 minutes, or until the squash is tender and cooked.
- Season for salt and pepper. Remove the sprigs of cilantro
- Serve with the garnishes on the side and tostadas.