Vegan Posole made with poblano peppers, tomatillos & jackfruit. Loaded with flavors this was the perfect warming dish for a chilly fall evening 🌱. * 1 large yellow onion peeled and chopped into 1 inch pieces * 2 large poblano peppers seeded and chopped * 1 jalepeno seeded and chopped * 1 green bell pepper seeded and chopped * 10 small/medium tomatillos, quartered * 2 cups cilantro leaves with stems (plus extra for serving) * 1/2 cup raw pumpkin seeds * 2 14oz can jackfruit in brine, drained
* 1/4 cup olive oil extra virgin
* 1 large leek (white) washed and sliced * 1 clove elephant garlic or 4 cloves regular garlic * 2 tbsp cumin ground
* 3 tsp coriander ground
* 3 tsp dried oregano * Sea salt * freshly cracked pepper
* 1 Tbsp vegetable paste * 1 15oz can white hominy drained and rinsed
* 2 cups prepared white or pinto beans * 1 juiced lime * Radishes sliced for garnish *
Preheat oven to 400 degrees Fahrenheit * Line a rimmed baking sheet with parchment. * Place onion, peppers & tomatillos on the baking sheet and roast until soft and they start to brown. About 30-35 minutes. Remove from heat. * Meanwhile, 'pull' jackfruit into shreds with your fingers and set aside. * In a food processor, puree the roasted vegetables with cilantro, pumpkin seeds and a couple pinches of salt until it forms a thick salsa, you should still be able to see some texture. Set aside. * In a large soup pot over medium heat, heat olive oil and then add the leek and garlic, stirring frequently for 1-2 minutes to soften and then add jackfruit, along with cumin, coriander, and oregano and cook for about 5 minutes or until the mixture is fragrant. * Then, to the pot add 5 cups of water, the dissolved vegetable bouillon and the roasted salsa verde. Lastly, add hominy and beans, simmer for 15 minutes. * Stir in the lime juice & Season with salt and pepper to your taste. * Divide amongst bowls and garnish with lots of avocado, cilantro and radishes.