Staff Pick: Courtney's Pick
Prep 30 min ∙ Cook 30 min ∙ Serves 4
6 tomatillos, papery layers and stems discarded, roughly chopped
1 large red onion, peeled and roughly chopped
2 jalapeños, roughly chopped (take out the seeds if you don't want it too spicy)
Extra virgin olive oil
Coarse sea salt
4 cups Vegetable Stock or Chicken Stock
3 large sprigs of cilantro
1 28-oz can hominy, drained and rinsed (or 2 15-oz cans)
Garnish:
1 ripe avocado, diced
a small handful of cilantro leaves
2 scallions, white and light green parts only, thinly sliced
2 or 3 radishes, thinly sliced
1 lime, cut into wedges
1) Preheat the oven to 450 degrees.
2) On a sheet pan or in a large baking dish, toss the tomatillos, onions, and jalapeños with enough olive oil just to coat and a large pinch of salt. Roast, stirring now and then, until they're soft and a little browned, 20 minutes.
3) Transfer the roasted vegetables to a powerful blender along with 1 cup of the stock and puree until completely smooth (be very careful when blending hot ingredients).
4) Transfer the mixture to a large pot along with the rest of the stock, the cilantro, and the hominy. Bring the mixture to a boil, lower the heat, and simmer for 15 minutes or until all the flavors have completely gotten to know each other. Season the soup to taste with salt.
5) Remove the cilantro and serve the soup along with bowls of the avocado, cilantro leaves, scallions, radishes, and lime wedges. Encourage your guests to add whatever they like.
