Gluten-Free Pozole Verde

Ingredients

• 1 cup cooked rice, quinoa, or certified GF noodles 1 cup cooked rice, quinoa, or certified GF noodles
• 1 cup protein of choice (chicken, shrimp, tofu, chickpeas) 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
• 2 cups fresh vegetables of choice (e.g., bell peppers, zucchini, corn, spinach) 2 cups fresh vegetables of choice (e.g., bell peppers, zucchini, corn, spinach)
• 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing) 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing)
• 1 tbsp fresh lime juice or rice vinegar 1 tbsp fresh lime juice or rice vinegar
• 1 tsp sesame oil or olive oil 1 tsp sesame oil or olive oil
• 4 cups gluten-free chicken or vegetable broth 4 cups gluten-free chicken or vegetable broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (optional, for chicken version) 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (optional, for chicken version)
• 1 can 28 oz hominy, drained and rinsed 1 can 28 oz hominy, drained and rinsed
• 1 lb shrimp, peeled and deveined (optional, for shrimp version) 1 lb shrimp, peeled and deveined (optional, for shrimp version)
• 1 block 14 oz firm tofu, pressed and cubed (optional, for vegan version) 1 block 14 oz firm tofu, pressed and cubed (optional, for vegan version)
• 1 cup fresh cilantro, chopped 1 cup fresh cilantro, chopped
• 1 medium onion, chopped 1 medium onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 lb tomatillos, husked and quartered 1 lb tomatillos, husked and quartered
• 1 jalapeno pepper, seeded and roughly chopped (or more, to taste) 1 jalapeno pepper, seeded and roughly chopped (or more, to taste)
• 1/2 cup fresh cilantro 1/2 cup fresh cilantro
• 1 tsp ground cumin 1 tsp ground cumin
• 1/2 tsp dried oregano 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste

Instructions

1. 1

   Prepare the verde sauce base: In a blender, combine the quartered tomatillos, chopped jalapeno pepper, 1/2 cup fresh cilantro, minced garlic, and 1/4 cup of the gluten-free broth. Blend until smooth, about 1-2 minutes, creating a vibrant green puree.

2. 2

   Sauté aromatics and protein: Heat 1 tsp sesame oil or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. If using chicken, add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. If using tofu, add the cubed tofu and cook until golden brown, about 8-10 minutes. If using shrimp, you will add it later.

3. 3

   Simmer the pozole: Pour the blended verde sauce into the pot with the onions and protein. Add the drained and rinsed hominy, the remaining gluten-free broth, ground cumin, and dried oregano. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 15-20 minutes, allowing the flavors to meld and the hominy to soften further.

4. 4

   Add remaining vegetables and protein: Stir in your chosen fresh vegetables (like sliced bell peppers or zucchini) and cook for another 5 minutes, or until they are tender-crisp. If using shrimp, add them during the last 2-3 minutes of cooking, just until they turn pink and opaque. Season the pozole generously with salt and freshly ground black pepper to taste.

5. 5

   Serve and garnish: Ladle the hot Pozole Verde into bowls. Drizzle each serving with 1/2 tbsp of gluten-free tamari, olive oil, or GF dressing and 1/4 tbsp of fresh lime juice or rice vinegar. Garnish with the remaining chopped fresh cilantro. Serve immediately with your choice of cooked rice, quinoa, or certified GF noodles on the side.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
• Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.