Green Chile Posole

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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.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: Mexican

Servings:

Author: Paige Adams

Ingredients

1 poblano chile
1/2 pound 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 cilantro plus more for serving
1/2 cup roughly chopped parsley
1 cup baby spinach
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

Instructions

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.

Notes

Adapted from Everyday Food December 2011

Nutrition