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Cauliflower Chili Verde Posole…Pozole…whatever…check it out….
I am excited to shout from the top of my lungs I have been sucked into the cult of Bullet Journaling. My art school professor would be so proud to know I am FINALLY keeping a sketchbook! My journal is a catch-all for monthly spreads, to-do lists, various collections I like keeping up with (such as dreams I have or my weekly menu plan), thoughts, recipes, sketches, ideas and other shit. Keeping everything together in one journal is my goal for the upcoming year. Hopefully, you will like where I am going with this and still enjoy my blog content. Please comment and let me know your thoughts!
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Cauliflower Chili Verde Posole
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 3 fresh poblano peppers
- 8 large fresh tomatillos (husks removed)
- 1/2 yellow onion (roughly chopped)
- 1 head cauliflower (cut into florets)
- 4 cups vegetable broth
- 2 cans white hominy (drained)
- 1 bunch fresh cilantro
- 2 tsp ground cumin
- 2 tsp garlic powder
- sea salt (to taste)
Instructions
- Preheat broiler on oven. Line a rimmed-baking sheet with foil or parchment paper and place poblano peppers and tomatillos (whole) on top. Place in oven and roast until peppers are charred. Remove from oven, turn peppers over with tongs, and put back into the oven to char the other side.
Heat a dutch oven over medium heat with a bit of olive oil. Saute onion for 2 minutes. Add cauliflower florets and saute for 5 more minutes. Add broth and hominy. Cover to simmer for 15 minutes.
Remove poblanos and tomatillos from oven. Add them to food processor along with cilantro, cumin, and garlic powder. Process until it resembles salsa. Pour into dutch pot along with cauliflower and stir. Add salt and pepper to taste and simmer on low heat for 15 minutes. Serve with chopped cilantro and onion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Cuisine: Mexican
~Notes About Recipe ~
Before I began my journey to eat less meat, I used to make this recipe with chicken and of COURSE, it tasted delicious! With this recipe, I don’t really miss the “chicken” flavor. Sorry for you if you do.
If you haven’t gathered by now, I like to cuss…a lot. I make no apologies for it either. When I am in the kitchen creating a dish that’s really yummy or am proud of, I say, “Wow, that’s good shit!” Not to say it’s actual shit but rather…it is THE BOMB.COM! So, I invite you to make my recipes and cuss along with me.
Part One: When I become a famous bujo-er/chef/rockstar/professional napper, I am going to buy everything SMEG makes…because I love their vintage yet simplistic design. Do I own any other brand right now? Sadly, I do. A girl can dream, right?
Part Two: …of sad story. Because my food processor broke after ten great years of use, I have been using a blender. It’s a pain in the ass but, I make it work. Yes, I do. If you have a food processor, use it!
Unrelated to recipe, my writing style, as far as handwriting, is rather schizophrenic. This style IS my actual handwriting. Sometimes, I make it legible. Other times, I don’t. Those are the times I am writing horrible things about people and I don’t want anyone to read it…
…annnnnnnd, thanks.
Ruthie
