Caldo Verde
by
Nicole Philipson
Pozole Verde is a very popular soup in Mexico that is traditionally made with chicken. It is known for its vibrant green color and rich, flavorful broth.
Living away from Mexico—my home country—always leaves me craving the flavors of home. However, it is often difficult to find the right ingredients.
Pozole Verde is one of these simple and homey dishes that I crave, but finding pozole corn (hominy) is almost impossible in Scandinavia. I've found that jumbo white beans add a similar creaminess and, since they are such a great protein source on their own, it only made sense for this broth to be 100% vegetarian.
This is a complete meal to make for a large gathering, where everyone can add their own toppings, or a small family dinner.
- Level
Intermediate
- Cooking
1h+
- Overral
2h+
- Ready
Oyster Mushroom
800gJumbo White Beans
400gOnion
½Dried Red Chili
1
Aromatic Vegetable Broth
Carrot
4Onion
3Celery
2 stalksLemongrass
2Garlic
3 clovesGinger
1Extra Virgin Olive Oil
to drizzleSalt
to tasteWater
1.5L
Spicy Herb Paste
Coriander
20gMint
10gOregano
10gLeaves Celery
20gSpring Onion
30gSpinach
60gLemongrass
1Green Chili
2Extra Virgin Olive Oil
50gSalt
to taste
Oyster Mushroom
800gJumbo White Beans
400gOnion
½Dried Red Chili
1
Aromatic Vegetable Broth
Carrot
4Onion
3Celery
2 stalksLemongrass
2Garlic
3 clovesGinger
1Extra Virgin Olive Oil
to drizzleSalt
to tasteWater
1.5L
Spicy Herb Paste
Coriander
20gMint
10gOregano
10gLeaves Celery
20gSpring Onion
30gSpinach
60gLemongrass
1Green Chili
2Extra Virgin Olive Oil
50gSalt
to taste
Caldo Verde
Nicole Philipson
Soak 400g of jumbo white beans in water overnight
Cut down 800g of oyster mushrooms into even large chunks
Slice 3 onions, keeping an even thickness
Slice 4 of carrots into approximately 5mm thick slices
Slice 2 stalks of celery in approximately 2cm thick slices
Bruise 2 pieces of lemongrass
Slice 1 piece of ginger and crush 3 garlic cloves
Add a bit of extra virgin olive oil to a medium stock pot and place it over high heat
Add mushrooms to the pot in batches and turn down to medium heat. Once they are evenly browned on one side, turn for a few minutes and remove them from the pot. Continue this with all mushrooms and reserve them
Add the carrots and cook until deep brown
Add the onions cook over medium heat, while stirring, to lightly caramelize them
Add the celery, lemongrass, ginger, and garlic
Add 1.5L of water and bring it to a simmer. Stir gently, scraping the bottom of the pot, and turn the heat down to low. Cook for 45m
Strain through a colander. You won't need the solids for this recipe, so you can eat them or use in other recipes
Add salt to taste. The aromatic vegetable broth is ready
Chop 20g of coriander and separate the bottom stems
Pick the leaves from 10g of oregano
Chop 20g of celery leaves
Chop 10g of mint leaves
Chop 30g of spring onion tops
Chop 60g of spinach
Trim and roughly chop 2 green chilies
Thinly slice the bottom half of 1 lemongrass
Transfer everything to a blender. Add 50g extra virgin olive oil and salt to taste
Blend well, using the blender tamper, until you obtain a thick paste
Move to a serving bowl or to a sealed container. The spicy herb paste is ready
Add the soaked beans to a tall pot and cover with water
Add ½ an onion and 1 dried red chili
Cook over medium heat for 30m or at a constant soft boil until beans are soft on the inside but still holding their shape. If necessary, add more water to keep the beans fully submerged while cooking
Add salt to taste and cook the beans for an extra 2m
Strain 400g of the bean cooking liquid into the Aromatic Vegetable Broth
Chop the mushrooms
Add the mushrooms, the beans, and 1tbsp of Spicy Herb Paste to the broth
The pozole verde is ready! Enjoy!