- 1 1/2 cups dried hominy, rinsed
- 2 large white onions, peeled & quartered, divided
- kosher salt
- 4 poblano peppers,
- 2 serrano peppers
- 1 jalapeno pepper
- 1 red onion, peeled & quartered
- 7 cloves garlic, peeled
- 1 1/2 pounds tomatillos, husks removed
- 3 packed cups baby spinach leaves
- 2 cups cilantro, leaves and stems roughly chopped
- 1 tablespoon dried Mexican oregano
- 5 cups vegan chicken broth, I use Massel
- juice of 1-2 limes depending on taste
- sliced radishes
- chopped onions
- tortilla chips
- Soak the pozole overnight in water to cover generously, the same amount as you would dried beans. Drain the pozole and place it in a large saucepan with 1 tablespoon of salt and 1 large white onion cut into quarters. Cover with a few inches of water and bring to a simmer. Cover partially and cook until the kernels are tender and have bloomed—this can take anywhere from 75 minutes to 2 hours. Remove from the heat and allow to cool. If there is excess liquid left drain it, but I have never had to drain mine.
- Meanwhile preheat the broiler and line a sheet pan with foil. Roast the peppers on the pan under the broiler, turning occasionally until blackened and charred all over. Transfer the peppers to a paper bag and seal tight. (You could also place them in a bowl and cover with plastic wrap.) Once the peppers have cooled enough to handle remove and discard the papery skins, seeds and ribs. Transfer the pepper to a blender and set aside.
- In a large skillet heat a tablespoon of oil over medium high – high heat. Immediately add the remaining white onion wedges, red onion, garlic and tomatillos. Turn the vegetables often, cooking for 8-10 minutes until completely softened and charred. Transfer to the blender with the peppers and puree until smooth.
- Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the blended tomatillo salsa and season with a generous pinch of salt. Simmer for 10 – 12 minutes. Add the spinach and stir until wilted. Remove from the heat – add the cilantro, oregano and 1 cup of broth. Transfer in batches to a blender or use an immersion blender to blend until smooth. Return to the soup pot and add the remaining 4 cups of broth, the cooked hominy and lime juice.
- Serve immediately with desired garnishes.
Inspired by Heidi Swanson’s Green Pozole