POSOLE VERDE

MAKES 5 SERVINGS

ON A TRIP TO LA PAZ with my girlfriend, I came home with an unexpected and most memorable souvenir: the recipe for this authentic posole verde. Our favorite way to get to know a new place when traveling is through the local food, and on our last day there, we stumbled across an unassuming restaurant with the most incredible steaming bowls of green posole. The waiter shared the method and ingredients with me, so back home I set out to make a vegan version that truly lives up to the original. If you’re new to posole, you should know that it’s all about the accompaniments so we do it up with cilantro, pumpkin seeds, lime, and shredded cabbage. And just like that, I’m transported back to that sleepy beach town and the little hole-in-the-wall restaurant that taught me how to pull off one of the best things I’ve ever eaten.

1 jalapeño pepper

2 poblano peppers

12 fresh tomatillos or 1 (29-ounce) can, peeled and washed

3 tablespoons safflower oil

1 tablespoon sea salt

6 cups Lemongrass and Ginger Stock (here) or vegan vegetable stock

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 medium-size yellow onion, ¼-inch diced

1 teaspoon sugar

1 (29-ounce) can hominy

12 ounces Lemongrass and Ginger Roast (here) or Field Roast Lentil Sage Quarter Loaf, cut into ¼-inch strips

½ cup pumpkin seeds

¼ head cabbage, shredded

4 green onions

8 sprigs cilantro, large stems removed, roughly chopped

2 limes, quartered

1. Over a grill or burner or in a skillet, char the outside skin of the jalapeño and poblano peppers. Transfer them to a clean paper or plastic bag and roll the top closed. Let sit for 15 minutes. Remove the peppers from the bag and peel away the skin. Remove the seeds and stem, and dice the peppers; set aside.

2. Preheat the oven to 450°F.

3. Toss the tomatillos in 1 tablespoon of the oil and 1 teaspoon of the salt, and transfer to a baking dish or baking sheet. Roast in the oven for 10 to 15 minutes, until the tomatillos begin to brown on the skin. Combine the tomatillos and 1 cup of the stock in a blender or food processor and process until smooth.

4. In a pot over medium heat, heat the remaining 2 tablespoons of oil and add the garlic, cumin, and chili powder. Sauté, stirring frequently, for 2 to 3 minutes, until the spices have become fragrant. Add the yellow onion, sugar, and remaining 2 teaspoons of salt, and sauté for another 10 to 15 minutes, until the onion is translucent.

5. Add the remaining 5 cups of stock and the tomatillo mixture, hominy, and diced peppers. Stir to combine. Increase the heat to medium-high. Stirring occasionally, allow the soup to come to a boil. Lower the heat to medium-low, and simmer for 35 to 40 minutes.

6. Add the roast or loaf and stir to combine. Allow the soup to simmer for 10 more minutes, then serve with pumpkin seeds, cabbage, green onions, cilantro, and lime wedges to garnish.