We left out the meat, not the flavor.
Vegetarian/Vegan Posole
Chef Stephanie Banyas
4-6
35 minutes
1 hours
Latin American
Soup
Look for hominy in large cans at your local grocery's International aisle.
Ingredients
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2 large poblano peppers
- 2 Anaheim chiles
4 jalapeño chiles
2 lbs tomatillos, husks removed and scrubbed
- Neutral oil
- Salt and pepper
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2/3 cup unsalted pumpkin seeds, toasted
- 6 to 8 cups veggie stock
- 1 medium white onion, chopped
- 5 large cloves garlic
- 1 cup packed cilantro leaves and stems
½ cup parsley leaves
- Lime juice, to taste
30 ounces hominy, drained, rinsed, drained
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Avocado, diced
Finely shredded white cabbage
- Lime wedges
Directions
Preheat your oven to 425°F. Combine chiles and tomatillos on a sheet pan, drizzle with a bit of oil, season with salt and pepper and cook until charred and soft, stirring occasionally, about 25 minutes.
Transfer the veggies to a large pot. Add stock, onions and garlic and cook for 25 minutes.
Transfer to a blender. Add cilantro, parsley, and pumpkin seeds. Carefully blend until smooth, then return to pot.
Add hominy. Cook until thickened, about 20 minutes longer. Season with salt, pepper, and lime juice.
Ladle posole into bowls. Garnish (optionally) with avocado, finely shredded cabbage, and a lime wedge.