Gluten-Free Pozole Verde

Ingredients

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

Common questions