Roasted tomatillos, jalapeños, and poblano peppers create a rich base with a beautiful green hue, while white beans add buttery texture and added protein and fiber. Serve this spicy soup with tortilla chips, fresh lime juice, and ripe avocado for added creaminess.

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Name: (Blue Zone) White Bean Posole Verde
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Poblano peppers; 3/4 lb Tomatillos Outer husk removed; 1-2 Jalapeño peppers Depending on desired spicyness; 2 Tbsp Olive oil; 2 Tbsp Garlic minced (4 cloves); 1/2 White or yellow onion Diced; 4 Cups vegetable broth; 1 15-oz can White or butter beans Rinsed and drained; 1 15-oz can Hominy or yellow corn Drained; Salt and pepper To taste; Lime Juice Optional topping; Tortilla chips Optional topping; Avocado Cubed; Optional topping; Fresh cilantro Optional topping; Pomegranate seeds or thinly sliced radish Optional topping

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INGREDIENTS

2 Poblano peppers
3/4 lb Tomatillos ; Outer husk removed
1-2 Jalapeño peppers ; Depending on desired spicyness
2 Tbsp Olive oil
2 Tbsp Garlic ; minced (4 cloves)
1/2 White or yellow onion ; Diced
4 Cups vegetable broth
1 15-oz can White or butter beans ; Rinsed and drained
1 15-oz can Hominy or yellow corn ; Drained
Salt and pepper ; To taste
Lime Juice ; Optional topping
Tortilla chips ; Optional topping
Avocado ; Cubed; Optional topping
Fresh cilantro ; Optional topping
Pomegranate seeds or thinly sliced radish ; Optional topping

INSTRUCTIONS

1. Heat oven to high broil and position rack at top of oven.

2. Place whole poblano peppers, tomatillos, and jalapeños (use one for less heat) on baking sheet and once oven is hot, broil on high until charred on top side. Then flip over and continue broiling until the other side is blackened. (The tomatillos will likely take longer, so remove peppers from oven once charred and continue roasting tomatillos until blackened on top and bottom.)

3. While peppers are roasting, heat large pot or saucepan over medium heat.

4. Once hot, add oil, garlic, and onion. Sauté, stirring frequently, until soft and translucent and slightly browned—about 4-5 minutes. Once done, add to blender (or if using an immersion blender, remove from heat and leave in pot.)

5. Remove charred peppers and tomatillos from oven and wrap peppers in foil to steam.

6. Wait 3 minutes, then remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos.

7. Add to a blender with garlic and onion. Blend/purée until semi-fine consistency is achieved. A little chunkiness is OK and even good (depending on texture preference).

8. Add mixture back to pot over medium heat. Add vegetable broth, beans, and corn or hominy and stir.

9. Bring to a simmer, then cover, reduce heat to low and continuing simmering until beans have absorbed flavor of the broth—at least 15 minutes. The longer it cooks, the more flavorful it will become.

10. Sample and adjust seasonings as needed. Serve as is, or with desired toppings.

11. Store leftovers in the refrigerator for 4-5 days, or freezer up to 1 month.

NOTES

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(Blue Zone) White Bean Posole Verde

2 Poblano peppers
3/4 lb Tomatillos Outer husk removed
1-2 Jalapeño peppers Depending on desired spicyness
2 Tbsp Olive oil
2 Tbsp Garlic minced (4 cloves)
1/2 White or yellow onion Diced
4 Cups vegetable broth
1 15-oz can White or butter beans Rinsed and drained
1 15-oz can Hominy or yellow corn Drained
 Salt and pepper To taste
 Lime Juice Optional topping
 Tortilla chips Optional topping
 Avocado Cubed; Optional topping
 Fresh cilantro Optional topping
 Pomegranate seeds or thinly sliced radish Optional topping