Vegetarian Pozole Verde

   It’s been a few weeks since posting anything, and quite a lot has happened. My husband and I are finally moved in to our new place! While most everything is unpacked and organized, there are a few boxes left to sort out, and a few details that need attention. I’ve been photographing the whole moving in process to show the before and after. I am looking forward to finally having all the boxes unpacked and every last item in its appropriate place. There are few things as frustrating as wasting extensive, precious time trying to dig through boxes in search of some necessary item.

   The day after we moved, I came down with a cold and slight fever. As if moving and unpacking while having to still work wasn’t enough on my plate, now I felt physically miserable. Super. I’m not sure if getting a cold was the result of the stress from moving or simply because I work around young children and they’re all sick; either way, I was not pleased. All I wanted was some soup, but nothing too heavy or creamy. The time had come to break out my mother-in-law’s Pozole (Posole) Verde recipe. 

   This is an excellent soup, but a variation of traditional Pozole. This version trades the typical pork or chicken for squash, making it a vegetarian soup. I took a few liberties this time around in adjusting the recipe to be more to my taste, and I absolutely love how it turned out. The “broth” has a lot of flavor and kick to it, and the vegetables are hearty and filling without being overwhelming.

   Here's what I did…