Ingredients: For the Dashi (broth):
4 Poblano peppers
1 to 2 jalapenos (based on your spice tolerance)
10 to 12 tomatillos, husks removed and halved
1 white onion, cut into quarters
5 cloves garlic, peeled
1 tablespoon cumin powder
1 cup fresh cilantro
2 tsp coriander powder
6 cups vegetable broth
1 28oz can hominy
1 can white beans
For Pozole Base:
Preheat oven to 425 and grease a large baking sheet.
In a large bowl, toss poblano peppers, jalapeno peppers, tomatillos, onion, and garlic cloves in olive oil, and salt and pepper to taste. Pour onto the prepared baking sheet and roast in the oven for 25 to 30 minutes.
Pull from the oven and immediately pour the roasted pepper mix and all the juices into a high-speed blender. Add in, cumin powder, coriander powder, and fresh cilantro and blend until smooth.
you can save the base and use it as a salsa or an enchilada sauce, or continue to the next step to finish the Pozole!
To Make Pozole Verde:
Transfer Pozole base into a large pan and add vegetable broth, white beans, sweet corn, and hominy and bring to a boil. Serve with garnishes and enjoy!
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