Sunday, May 5, 2013

Vegetable Posole Verde

Vegetable Posole Verde
Recipe from: joyouslydomestic
Image Credit: Angela

Vegetable Posole Verde

“I tried posole at an amazing Mexican restaurant while living in Nashville, Tennessee years ago.  I've always wanted to make it at home, but had never attempted it until this week.  Posole (or pozole) is a soup or stew (originating in Mexico) traditionally made with hominy as a main ingredient.  It is often made using pork, but I decided to try it without any meat after watching Rachael Ray makes this soup on her show recently without meat.” Angela


2 - 3 poblano peppers

1 - 2 ears corn on the cob

4 - 6 medium tomatillos, peeled and halved

2 ½ tablespoons olive oil, divided

1 large onion, cut into wedges

4 cloves garlic, unpeeled

1½ teaspoons cumin

6 cups vegetable or chicken stock, divided

Handful of fresh cilantro

3 15.5-ounce cans hominy, drained (I used a combination of both yellow and white)

Juice of 1 lime

Kosher salt, to taste

Black pepper, to taste

A pinch of crushed red pepper flakes (optional)

Topping Options - sliced radishes, chopped avocado (dressed with lime juice to prevent 
discoloring), and additional fresh cilantro, lime wedges for squeezing, sliced scallions and 
tortilla chips


Preheat oven to 450°F. 

Toss tomatillos with 1 tablespoon of olive oil. 

Roast on a foil-lined baking sheet cut-side down in oven for 10 minutes initially. 

After 10 minutes, remove from oven and place the onion and garlic (unpeeled) onto the same 
baking sheet. 

Toss onion...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

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