Green Posole with Black Beans
This is far from a summer recipe. It’s soup. It’s hot and comforting. Not exactly what anyone is looking for when temps are rising outside. The last thing you probably want to do is eat a bowl of something warm. But my sister sent the recipe to me after trying it herself and I didn’t want to wait!
This spicy vegetarian posole is super delicious. I’ll definitely be bringing this recipe out again in the fall. But even with the warm weather my husband and I still really enjoyed this soup and will be having leftovers tonight.
I topped this subtly spicy soup with chunks of avocado, monterey jack cheese, cilantro, tortilla strips, sour cream and a spritz from a lime wedge. My sister recommends radish slices and shredded green cabbage. Having all of those things as options would be a great way to serve this soup to guests.
The recipe calls for a blender to puree some of the ingredients, but it just about filled my blender to the brim. My sister used an immersion blender with great results, so use one of those if you have one. A blender works fine if not.
I forget how much I love posole. There’s just something about the hominy that makes me happy. It has such a great texture, especially in soup. The chiles and poblano add a nice heat, but it’s not terribly spicy. If you like it hot, then don’t be so careful when seeding the peppers. Be sure to check the seasonings after the soup has simmered. Mine needed a nice dose of salt along with the lime juice. You could easily add some cooked shredded chicken for a heartier version.
Green Posole with Black Beans
From Martha Stewart adapted from Homesick Texan
- 1 poblano chile
- 1/2 pound fresh tomatillos, husks removed
- 2 serrano chiles, stemmed, quartered, and seeded
- 1/2 medium yellow onion, diced
- 4 garlic cloves, chopped
- 1 cup roughly chopped fresh cilantro (extra for serving)
- 1/2 cup roughly chopped fresh parsley
- 1 ounce baby spinach leaves, 1 large handful, about 1 cup
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups low-sodium vegetable or chicken broth
- 2 cans (15 ounces) hominy, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- fresh lime juice from 1 lime (extra wedges for serving)
- kosher salt
- monterey jack cheese
- 1 avocado, sliced or cut into chunks
- sour cream
- tortilla chips or baked tortilla strips
- Heat broiler with rack in top position. Place a sheet of foil on the rack. Broil the poblano until charred and skin is bubbling, 4-5 minutes per side. You can also do this over a gas burner using tongs. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub the poblano with paper towels to remove skin. Stem, seed, and place in a blender.
- In a large pot of boiling water, cook tomatillos until soft, about 5 minutes. Drain and transfer to the blender.
- Add serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, and 2 cups of broth. Blend until smooth. OR you can put everything from the poblano to the broth to a pot and blend with an immersion blender.
- Pour tomatillo mixture into a large pot and stir in 4 cups broth, the hominy, and the black beans.
- Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, until slightly thickened, stirring occasionally, about 45 minutes.
- Add lime juice. Taste, add salt and adjust seasonings.
- Garnish with avocado, cilantro, cheese, sour cream, chips and extra lime juice if desired.