Nourishing Posole Verde Soup
Ingredients
- 6-8 green tomatillos
- 1 cup of spinach
- 2 large handfuls of cilantro
- 1 medium onion
- 2-3 jalapenos or serrano peppers
- 10 cups vegetable broth or 10 cups water with vegan bouillon powder– low sodium
- 1/4 cup pepitas (pumpkin seeds)
- 4 cloves of garlic
- 1 large can of Hominy (32 oz)
- 2 cans of jackfruit from Trader Joe’s (20 oz cans)
- 1 1/2 tbsp soy sauce
- 1 tsp cumin
- Salt and pepper to taste
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Dried oregano
- Pepitas
Preparation
Prepare the vegetables: Remove the husks from the tomatillos and rinse them. Roughly chop the spinach, cilantro, medium onion, and jalapenos or serrano peppers. Peel and mince the garlic cloves.
Blend the greens: In a blender, combine the tomatillos, spinach, cilantro, medium onion, jalapenos or serrano peppers, and 2 cups of vegetable broth. Blend until smooth and set aside.
Toast the pepitas: In a dry skillet over medium heat, toast the pepitas until they start to brown and pop. Remove from heat and set aside.
Cook the aromatics: In a large pot, heat a splash of oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the blended mixture: Pour the blended greens mixture into the pot with the garlic. Stir and let it simmer for about 10 minutes, allowing the flavors to meld.
Prepare the jackfruit: Drain and rinse the canned jackfruit. Use your hands or a fork to shred the jackfruit pieces into smaller strands that resemble pulled meat.
Add jackfruit and hominy: Add the shredded jackfruit, drained hominy, soy sauce, cumin, salt, and pepper to the pot. Stir to combine everything.
Simmer the soup: Pour in the remaining vegetable broth and bring the soup to a gentle simmer. Let it cook for another 15-20 minutes, allowing the jackfruit to absorb the flavors.
Adjust seasoning: Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
Serve: Ladle the Posole Verde soup into bowls. Top with shredded cabbage, sliced radishes, chopped onion, dried oregano, and pepitas.
Enjoy: Serve the soup hot and enjoy the nourishing flavors of Posole Verde!
