Pozole-Inspired Veggie Stew
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Pozole-Inspired Veggie Stew

Pozole-Inspired Veggie Stew

with Plant-Based Protein and Toasted Pepitas

Pozole is a Mexican stew, traditionally made with pork and hominy corn. For our veggie twist, we replaced them with plant-based patties, sweet corn kernels and tortilla chips!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Plant-Based Burger Patty

85 g

Tortilla Chips

200 mL

Crushed Tomatoes

113 g

Corn Kernels

28 g


1 unit


7 g


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories840 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate72 g
Sugar13 g
Dietary Fiber12 g
Protein30 g
Cholesterol0 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Pot
Measuring Cups


Prep and make lime crema

Before starting, wash and dry all produce. Strip cilantro leaves from stems. Finely chop stems, then roughly chop leaves. Zest, then juice half the lime (same for 4 ppl). Cut remaining lime into wedges. Set half the tortilla chips aside for serving. Crush remaining chips in the bag to form coarse crumbs. Add sour cream, half the lime zest (use all for 4 ppl), 1/4 tsp sugar and 1 tsp lime juice (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Toast pepitas

Heat a large pot over medium heat. When hot, add pepitas to the dry pot. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pepitas so they don't burn!)Transfer pepitas to a plate.

Cook corn

Heat the same pot over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn. Season with salt and pepper. Cook, stirring occasionally, until deep golden-brown, 3-4 min. Transfer corn to a plate.

Start stew

Heat the same pot over medium. Add 1 tbsp oil (dbl for 4 ppl), then plant-based patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.**Add Mexican Seasoning and cilantro stems. Cook, stirring often, until fragrant, 30 sec. Add 2 1/2 cups water (4 1/2 cups for 4 ppl), crushed tomatoes and crushed tortilla chips. Bring to a gentle boil. Cook, stirring often, until tortilla chips dissolve and stew thickens slightly, 7-10 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

Finish stew

Add corn. Cook, stirring often, until heated through, 2-3 min. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Divide stew between bowls. Dollop lime crema over top, then sprinkle with pepitas and cilantro leaves. Serve remaining tortilla chips alongside for dipping. Squeeze a lime wedge over top, if desired.

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