White Bean Posole Verde - Blue Zones (2024)

Filter by:

• Select
  • Side Dish
  • Dessert
  • Snack
  • Vegetarian
  • Breakfast
  • Featured
  • Plant-based
  • Vegan
  • Appetizer
  • Main Dish

Plant-based / Vegan / Main Dish / Vegetarian

Loading...

Ingredients

• 2 poblano peppers (35g)
• 3⁄4 pound (340g) tomatillos, outer husk removed
• 1-2 jalapeños, depending on preferred heat
• 2 Tbsp (30ml) olive oil or grape seed oil
• 4 cloves garlic (2 Tbsp or 12g), minced
• 1⁄2 medium white or yellow onion (55g), diced
• 4 cups (960ml) vegetable broth
• 1 15-ounce (425g) can white or butter beans, rinsed + drained
• 1 15-ounce (425g) can hominy or yellow corn, drained
• Sea salt + black pepper, to taste

Topping Ingredients

• Lime juice
• Tortilla chips
• Ripe avocado, cubed
• Fresh cilantro, chopped
• Pomegranate seeds or thinly sliced radish

Directions

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.

Related Posts

• Kidney Bean Burgers

  These kidney bean burgers are agreat alternative to store-bought veggie burgers--- plus, they are easy…

• Lima Bean Stew

  Lima beans will become a favorite in this simple, creamy stew. Many often still stick…

• White Bean Hummus

  This Italian-style puree is served like a condiment—you can serve it on individual small plates…

• Black Bean Soup

  This exceptional Black Bean Soup is perfect for chilly fall and winter evenings. It makes…

  See Also

  Traditional Korean Party Menu Ideas for Holiday Dinners!

More Recipes

Cookie settingsAcceptClose