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Posole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
Ingredients
Scale
- 1 pound tomatillos, husks removed, washed well to remove sticky soapy coating
- 2 jalapenos, serranos, or other green chiles, washed, sliced in half, and seeded if a milder posole is desired
- 2 cloves garlic, minced
- 1 medium-size onion, chopped
- 2 tablespoons to 1/4 cup lime juice (1 to 2 medium limes, juiced), to taste
- 4 tablespoons peanut or other light vegetable oil
- 1/4 cup shelled pumpkin seeds (pepitas)
- 1/4 cup roasted, unsalted cashews
- 1 cup plant milk like unsweetened soy milk or unsweetened almond milk
- 1 cup vegetable broth
- 1 (16-ounce) can Mexican light-colored beer
- 2 tbsp nutritional yeast
- 1 – 2 tsp liquid smoke
- 1 (15-ounce) can white beans (cannellini or navy, for example), with juice, or 2 cups cooked with bean broth
- 1 (30-ounce) can white cooked hominy, drained and rinsed, or 2 cups cooked
- l/2 pound Kale or Swiss Chard, thick stems removed, sliced into thin ribbons
- 1 stick earth balance
- 1/2 teaspoon smoked salt, or more to taste
Optional Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Thinly sliced white radishes
- Slices of avocado
- Green Onions, sliced small on a diagonal
- Large white corn tortilla chips
Instructions
- Preheat the broiler with rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
- Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
- In a cast-iron skillet over medium heat, toast the pump-kin seeds until lightly browned, 3 to 4 minutes, watching carefully so they don’t burn. Set aside.
- Remove tomatillos and peppers from the oven and carefully transfer to a food processor with all of their juices. Pulse until coarsely chopped.
- Add garlic, onion and lime juice and pulse again to form a thick sauce.
- In a large soup pot, heat the oil over medium heat.
- Add the blended tomatillos and cook for 10 minutes, until the sauce turns darker (no longer bright green) and thickens slightly.
- Meanwhile, in a blender jar, blend the toasted pepitas, cashews, and plant milk until smooth. Set aside.
- Slowly stir the vegetable broth, beer, nutritional yeast and liquid smoke into the soup pot with the tomatillos mixture and bring to a boil again, then lower the heat to a simmer.
- Add the beans and hominy. Partially cover and simmer for 20 minutes.
- Stir in the blended pepitas mixture, shredded kale or chard, and earth balance. Partially cover, and simmer for another 10 to 12 minutes, or until the greens are completely wilted and tender.
- Taste and season with more salt as needed.
- When ready to serve, top with garnishes and serve with chips.
Notes
I leave the cilantro as a garnish rather than stir it in like most posole recipes because some people cannot tolerate cilantro.
Don’t skip the hominy it is essential. You can find it a Whole Foods in the Mexican cuisine isle.
Keywords: Vegan Soup