Vegan Super Greens Tomatillo Posole

This lean, green soup with kale, tomatillos, cilantro and avocado is filling thanks to the hominy. The canned, puffy corn kernels are available wherever Mexican ingredients are sold. Drain and rinse the hominy well before adding it to the soup to remove excess sodium.

under 30 mins
dinner lunch
Updated on 10 June 2024

Ingredients for servings

    Vegan Super Greens Tomatillo Posole

  • 1 pound tomatillos husks removed

  • 1 Anaheim chili pepper, seeded and chopped

  • 6 medium cloves garlic unpeeled

  • 1 tablespoon olive oil plus 2 teaspoons

  • 1 medium onion chopped

  • 1 large carrot peeled and chopped

  • 4 cup low-sodium vegetable broth

  • 1 can white or yellow hominy drained and rinsed

  • 0.5 bunch lacinato kale center stem discarded, leaves chopped (4 cups)

  • 1.5 teaspoon ground cumin

  • 1 teaspoon oregano

  • 0.25 cup cilantro finely chopped

  • Salt and pepper to taste

  • 1 avocado diced Optional garnishes

  • 5 radishes thinly sliced, Optional garnishes

Directions

  • Preheat broiler and adjust oven rack so it is 4-inches below broiler. Line a baking sheet with foil. Toss the tomatillos, chili pepper and garlic cloves with 2 teaspoons of the oil. Broil, turning ingredients once with tongs, until blackened all over, 5 minutes.

  • Peel the garlic. Transfer the garlic and broiled vegetables to a blender and process until smooth.

  • In a soup pot, heat the remaining tablespoon of oil over medium-high heat. Add the onions and carrot, and sauté until tender, 5 minutes.

  • Add the contents of the blender, broth, hominy, kale, cumin and oregano to the pot. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until the kale is tender, 10 minutes. Add the cilantro and season to taste with salt and pepper. Serve the soup topped with the avocado and radishes.

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