Vegan Pozole Verde
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
4 Poblano peppers
1 to 2 jalapeños (based on your spice tolerance)
10 to 12 tomatillos, husks removed and halved
1 white onion, cut into quarters
5 cloves garlic, peeled
¼ cup toasted pepitas, optional
1 tablespoon cumin powder
1 cup fresh cilantro, roughly torn
2 tsp coriander powder
6 cups vegetable broth
1 28oz can hominy
1 can white beans, drained and rinsed
1 cup sweet corn, fresh or frozen
salt and pepper to taste
Limes cut into wedges
Thinly sliced radishes
Thickly sliced green onions
For Pozole Base:
Preheat oven to 425 and grease a large baking sheet.
In a large bowl, toss poblano peppers, jalapeno peppers, tomatillos, onion, and garlic cloves in olive oil, and salt and pepper to taste. Pour onto prepared baking sheet and roast in oven for 25 to 30 minutes.
Pull from the oven and immediately pour the roasted pepper mix and all the juices into a high speed blender (such as a Vitamix). Add in pipettes, cumin powder, coriander powder, and fresh cilantro and blend until smooth.
At this point you can save the base and use it as a salsa or an enchilada sauce, or continue to the next step to finish the Pozole!
To Make Pozole Verde:
Transfer Pozole base into a large pan and add vegetable broth, white beans, sweet corn, and hominy and bring to a boil. Serve with garnishes of choice!