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This recipe comes from our featured book of the month, Supper at Rancho Gordo by Steve Sando. 
In his third book, Steve Sando continues to share delicious New World recipes from the likes of other Bay Area authors such as Heidi Swanson of 101 Cookbooks fame and Jill Nussinow, the “Veggie Queen.” There is even a whole section on using his delicious hominy. And since we love hominy and salsa verde, we were of course drawn to the Posole Verde recipe!
There are as many versions of posole as there are families that like to cook it—this is one of our favorites.
Vegetarian Posole Verde
Serves 4–6
1 white onion, halved
4 garlic cloves, peeled but left whole
20 small tomatillos, papery husks removed and rinsed
1 jalapeño or 2 serrano chiles
1/2 cup plus 2 tablespoons olive oil
2 poblano chiles (sometimes mislabeled pasilla)
1 cup coarsely chopped fresh cilantro
2 teaspoons Mexican oregano
5 cups chicken or vegetable broth
2 cups drained cooked Rancho Gordo White Corn Posole, cooked as directed below
Salt and freshly ground black pepper
2 limes, quartered
Place a dry skillet or comal over medium-high heat and let it get nice and hot, a good 2 minutes. In a large bowl, toss together the onion, garlic, tomatillos, and jalapeño with 1/2 cup of the oil. Working in batches if necessary, lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes. Allow the vegetables to cool.
Remove the stem from the chile. Working in batches, transfer the vegetables to a blender and puree until completely smooth. As each batch is ready, transfer it to a large stockpot.
Rub the poblanos with the remaining 2 tablespoons oil, then roast, steam, stem, and seed them, collecting any juices they release. Transfer the poblanos and their juices to the blender and puree until smooth. Add the poblano puree to the vegetable puree in the stockpot.
Put the cilantro, oregano, and broth in the blender and puree until smooth, then add the puree to the stockpot. Place the pot over medium heat, add the posole, and season with salt and pepper to taste. Stir everything together and simmer, uncovered, for 20 minutes.
To serve, ladle the posole into warmed deep individual bowls. Serve with the lime wedges.
