I wanted to share my new soup obsession! As I've said before I am a serious soup-aholic and this one adds one of my other favorite things... some New Mexican flavor! I was actually born in New Mexico and will never be able to get enough of their food. Besides my friends that are still stuck there I think it's the only thing I miss about that place... if you've been there you'd understand! Hehe :)
This is also perfect for the vegetarians/vegans in your life...So let's get to it!
Green Chile Pasole with Black Beans
1 Poblano Chile1/2 lb fresh tomatillos, husks removed
2 Serrano Chiles, quartered and seeded
1/2 Medium Yellow onion, diced
4 Garlic Cloves
1 Cup roughly chopped fresh cilantro, plus more for serving
1/2 Cup roughly chopped parsley
1 oz baby spinach leaves (1 cup)
1 tsp ground cumin
1 tsp dried oregano
6 Cups Vegetable
2 cans rinsed and drained hominy
1 can black beans rinsed and drained
Start by roasting the Poblano... go here if you dont know how to do this...I wasnt totally sure either :)
While that's in the oven you'll cook the tomatillo's in boiling water till they are soft (around 5 minutes or so).
Next, chop up your onions, parsley, cilantro and serrano. Peel and seed your pablano.
Add your poblano tomatillos, serranos, onion, garlic, cliantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth into a blender or food processor. Blend until smooth.
Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened (45 minutes-ish).
To serve sprinke with cilantro. (I added cheese and sour cream... I couldnt help myself!) I also ate it with a tortilla one of my best friends Amy brought back from one of my favorite restaraunts in New Mexico called Frontier... they have the best home made tortillas! She is actually the one who shared this recipe with me (thanks Amy!) Enjoy! :)