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Pozole
Ingredients
  • 1 15- oz. can cannellini beans
  • 1 T. extra-virgin olive oil
  • 2 C. chopped yellow onions
  • 2 C. chopped seeded poblano peppers
  • 3 large cloves garlic finely chopped
  • 1 T. chili powder
  • 1 T. ancho chile powder
  • 2 t. dried oregano
  • 1 t. ground cumin
  • 6 C. vegetable broth
  • 1 1/4 C. canned hominy rinsed
  • 6 T. prepared tomatillo salsa
  • 1 T. lime juice
  • 1/4 t. salt
  • Garnish of sliced radishes parsley leaves, thinly-sliced cabbage, cherry tomatoes, sour cream or yogurt, paprika or cayenne pepper
Instructions
  1. Heat olive oil in a large soup pot and saute yellow onions and poblano peppers in hot oil until they are tender. This will take 4-5 minutes. Add chopped garlic and saute for 1 more minute being careful not to burn the garlic. Stir chili powders, oregano and cumin to the mixture and cook for 1 more minute.
  2. Add the broth and the hominy to the pan and simmer over low heat for an hour or longer. (I found that my soup was better on the second day. As it is with so many soups, the flavors were stronger.)
  3. When you are ready to serve the soup, stir in the salsa, lime juice and salt. Garnish the soup with sliced cabbage, sour cream or yogurt, radishes, cherry tomatoes, parsley or cilantro and a sprinkling of paprika (or cayenne). Enjoy.