Pozole-Style Soup (Cauliflower “Hominy” + Cabbage)
For a printable PDF version of this recipe, click here
Ingredients
2 tbsp olive oil or avocado oil
1 medium onion, diced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
1 tsp ground cumin
1 tsp dried oregano
1 1/2 tsp sea salt, plus more to taste
4 cups vegetable broth
1 medium cauliflower, cut into small “hominy-size”
pieces (about 4–5 cups)
3 cups shredded green cabbage
Instructions
1.Warm oil in a pot over medium heat. Add onion (and jalapeño if using) and cook 5 minutes, until softened.
2.Add garlic powder (or minced garlic, if using cloves), cumin, oregano, salt, and Chile en polvo/chipotle (if using). Stir 30 seconds.
3.Add broth and cauliflower. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, until the cauliflower is tender but not mushy.
4.Check for doneness: the cauliflower should be soft enough to bite easily with a slight bite left, not falling apart.
5.Add shredded cabbage and simmer 3–5 minutes, until just tender.
6.Check for doneness: the cabbage should look softened and slightly wilted, but still have a little texture.
7.If using chicken, pork, or beef: stir it in now and cook 1–2 minutes to warm through.
8.Turn off heat. Taste and adjust salt.
9.If using lime juice, stir it in at the end.
10.Add any optional toppings you like before serving.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
