Get your greens in with this veggie-packed soup from our friends, The Culinistas.

Green Vegetable Pozole

Prep Time: 15 mins

Cook Time: 40 mins

Serves 4 to 6

Ingredients

• 2 medium poblanos, stems & seeds reserved, chopped
• 1 bunch kale, stems reserved, chopped
• 1 bunch cilantro, stems reserved, plus more for garnish
• 2 tsp cumin seeds
• 1 tsp onion powder
• ½ tsp cayenne
• 2 TB olive oil
• 1 zucchini, chopped
• 1 (14 oz) can hominy, rinsed
• 1 TB lime juice
• 2 tsp lime zest
• Salt & freshly ground black pepper, to taste

Directions

1. Make the broth: In a large pot, bring poblano stems & seeds, kale stems, cilantro stems, cumin, onion powder, cayenne & 4 cups water to a boil. Reduce heat & simmer, 15 mins. Strain & reserve broth.

2. In a high speed blender, blend 1 cup broth, ½ bunch kale & cilantro; set aside.

3. In the same pot, heat oil over medium heat. Add poblanos & sweat until tender, 5 to 6 mins. Add zucchini & hominy; sweat until zucchini is soft, 5 mins.

4. Add remaining spiced broth, blended kale broth & kale. Bring to a boil; reduce heat & simmer, 15 mins. Season with lime juice, zest, salt & pepper.

5. Serve soup in bowls. Garnish with cilantro.

Chef Tips

Shopping:

• If you can't find hominy, buy navy beans instead. Or, you could use corn.

Technique:

• If using dried hominy, soak the night before & cook in the broth until tender before adding the remaining soup ingredients. Monitor water level & add more as it gets absorbed & evaporates during cooking.
• Serve the soup with chopped onion, lime wedges & sliced radish on the side if you have them at home.

Dietary & Allergen Info

• Vegan
• Dairy Free
• Gluten Free

To purchase our spices, visit our shop.