White Bean Posole Verde

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.