With hominy, black beans, tomatillos and spinach, this green chile posole is a spicy bowl of vegan soup topped with cabbage and crumbled tortilla chips.
1 poblano chile
1/2 pound fresh tomatillos, husks removed
2 serrano chiles, stemmed, quartered, and deseeded
1/2 medium white onion, roughly chopped
4 garlic cloves, chopped
1 cup roughly chopped fresh cilantro, plus more for serving
1/2 cup roughly chopped fresh parsley
1 ounce baby spinach leaves (about 1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground allspice
6 cups low-sodium vegetable broth
1–29 ounce can hominy, rinsed and drained
1–15 ounce can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
Shredded red cabbage, radishes and crumbled tortilla chips for serving
Adjust the oven rack to the top position and set the broiler on high. Place the poblano on a foil-lined sheet pan. Broil for 5 minutes per side until fully charred. Transfer the poblano to a bowl and cover with plastic wrap. Let stand for 15 minutes before using a paper towel to rub off the skin. Stem and deseed the poblano and transfer to a blender.
Cook the tomatillos in a large saucepan of boiling water for 5 minutes until soft. Add the tomatillos, serranos, onions, garlic, cilantro, parsley, spinach, cumin, oregano, allspice and 2 cups broth to the blender and puree.
Pour the tomatillo mixture into a large saucepan over high heat. Add the remaining broth, hominy and black beans and bring to a boil. Reduce the heat to low and simmer until thickened about 35-45 minutes. Before serving stir in the lime juice, season with salt and top with cilantro, cabbage, radishes and tortilla chips.