Poblano- tomatillo broth with hominy, grey squash, pinto beans, and cabbage
Short History: Pozole is a pre-colonial dish and it’s one of the oldest dishes in Mexico since experts have found that it became part of the Mexicans’ diet between 1325 and 1524. There are three types of pozole which rather appropriately mirror the colors of the Mexican flag – red (rojo), white (blanco) and green (verde). This version of the dish from The Vegan Taste will provide you with protein, fiber, minerals, vitamins, and more!
Reheating Instructions: Bring to a simmer and simmer until warm.
“So delicious! We ate at the beginning of the week as suggested and it was fresh and tasty. The favours were really intriguing and unique!” – Brenna To. from Chandler
“This was absolutely my favorite meal of the week. The flavor and portion – 100%” – Nicole Hu. from Phoenix