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Ingredients
Scale
- 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