Authentic Posole Verde Recipe for Cinco De Mayo
Ingredients
- 6-8 green tomatillos
- 1 cup of spinach
- 2 large handfuls of cilantro
- 1 medium onion
- 2-3 jalapeños 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) OR shredded king oyster mushrooms
- 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
Fill a large pot with 10 cups of water and bouillon OR 10 cups of vegetable broth and bring to a boil. Once boiling, reduce to a simmer.
In a small pan, toast the pepitas on medium heat for 1-2 minutes, stirring constantly to avoid burning. Remove from heat and set aside.
Combine pepitas, tomatillos, jalapeños, cilantro, spinach, and onion in a blender. Blend on high until smooth.
Pour the green mixture into the pot. Simmer for 15-20 minutes. Taste the broth and season with salt, cumin, and pepper according to your preference.
Shred the jackfruit by hand or with forks. In a separate pan, sauté jackfruit with 1 tbsp of oil, 1 tbsp of soy sauce, and minced garlic until golden and slightly crispy. Set aside.
Open the can of hominy, drain, and rinse. Add it to the simmering broth.
Prepare your toppings by shredding cabbage, slicing radishes, limes, and onions.
Serve the posole verde in bowls, adding your chosen toppings. Enjoy!