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↓ Servings ↓
↓ PDP Description ↓
Determined to create a vegetarian version of our beloved Pozole Rojo, we landed on this light and vibrant green version. The broth gets its color from a mix of tomatillos, cilantro, and green chiles and extra depth of flavor from Rancho Gordo hominy, grilled garlic scapes, and roasted shiitake mushrooms. Peak-season vegetables like fava beans, spring onions, and charred cabbage make it hearty and satisfying. (Vegetarian)
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Ladle into wide soup bowls, garnish, and enjoy.