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
To Roast
- 2 large poblano peppers
- 2 Anaheim chiles
- 4 jalapeño chiles
- 2 lbs tomatillos, husks removed and scrubbed
- Neutral oil
- Salt and pepper
To Cook
- 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
To Garnish (Optional)
- 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.