Vegan Green Chile Posole with Hominy and Black Beans

lastingredient.com

Georgia State University's International Partnerships & Agreements

Shared by Dr. Jane Pratt- College of Arts & Sciences

A New Mexico speciality.

1 poblano chile

½ pound fresh tomatillos, husks removed

2 serrano chiles, stemmed, quartered, and deseeded

½ medium white onion, roughly chopped

4 garlic cloves, chopped

1 cup roughly chopped fresh cilantro, plus more for serving

½ cup roughly chopped fresh parsley

1 ounce baby spinach leaves (about 1 cup)

1 teaspoon ground cumin

1 teaspoon dried oregano

¼ teaspoon ground allspice

6 cups low-sodium vegetable broth

1-29 ounce can hominy, rinsed and drained

1-15 ounce can black beans, rinsed and drained

2 tablespoons fresh lime juice

½ teaspoon salt

Shredded red cabbage, radishes and crumbled tortilla chips for serving

Directions at lastingredient.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer