↓ Servings ↓
↓ PDP Description ↓
Light, vibrant and vegetarian green version of our Pozole Rojo. Peak-season vegetables like fava beans, spring onions, and charred cabbage make it hearty and satisfying.
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Ladle into wide soup bowls, garnish, and enjoy.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro, radish, and/or cabbage to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Squeeze Citrus
Let us be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ Serve With 3 ↓
Mexican Crema
A dollop of Mexican crema is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
↓ Servings ↓
↓ PDP Description ↓
Light, vibrant and vegetarian green version of our Pozole Rojo. Peak-season vegetables like fava beans, spring onions, and charred cabbage make it hearty and satisfying.
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Ladle into wide soup bowls, garnish, and enjoy.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro, radish, and/or cabbage to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Squeeze Citrus
Let us be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ Serve With 3 ↓
Mexican Crema
A dollop of Mexican crema is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
↓ Servings ↓
↓ PDP Description ↓
Light, vibrant and vegetarian green version of our Pozole Rojo. Peak-season vegetables like fava beans, spring onions, and charred cabbage make it hearty and satisfying.
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Ladle into wide soup bowls, garnish, and enjoy.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro, radish, and/or cabbage to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Squeeze Citrus
Let us be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ Serve With 3 ↓
Mexican Crema
A dollop of Mexican crema is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
Our Philosophy
FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.