bowl of easy posole verde made with tomatillos avocados lemons, and radishes on a plate

Summerland Kitchen | Sarah | Easy Posole Verde


Easy Posole Verde

I received this post from Sarah at the Summerland Kitchen on the same day that I received a post from Diana at the Gathered Scattered Kitchen, also for posole!  Sarah’s post, here, shows a quick way to make posole and a later post by Diana will show how to make posole with a pressure cooker.  Turns out my culinary friends are on the same wavelength!

I have made this recipe several times now. It makes a great lunch.

I love it because it is satisfying, easy, bursting with flavor, and good for you.

Posole Verde Recipe

Preheat oven to 450
6 tomatillos (paper skin removed, and roughly chopped)

1 large purple onion chopped

2 jalapeños (less if you don’t like things spicy) chopped

extra virgin olive


4 cups vegetable stock

3 sprigs cilantro chopped

28 ounce can hominy drained and rinsed

For serving:

2 avocados diced

3 sprigs cilantro chopped

2 scallions chopped

3 radishes sliced

1 lime or lemon cut into wedges

On a sheet pan toss tomatillos, onion, and jalapeños with enough olive oil to coat and a pinch of salt. Roast for 20 minutes or until vegetables are slightly browned and tender. Transfer to a powerful blender, add 1 cup of vegetable stock and puree. Heat remaining 3 cups vegetable stock with hominy and cilantro bring to a boil. Add the pureed vegetables. Simmer for 20 minutes to combine flavors.
Serve with avocado, chopped cilantro, scallions, radishes and lime or lemon.

Adapted from “It’s All Good” by Gwyneth Paltrow and Julia Turshen