Equipment
- large pot
Ingredients
Soup Ingredients
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 3 poblano peppers, chopped
- 1 tbsp cumin seed
- 2 tsp oregano
- 5 tomatillos, peeled and chopped
- 1 bunch cilantro
- 6 cups water or vegetable broth
- 25oz can hominy, drained
- 14oz jackfruit or vegan chicken substitute, chopped
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp cayenne
- ½ tsp black pepper
- ¼ cup nutritional yeast
- ½ lime, juiced
- 1 can pinto beans, drained
Ingredients for Serving
- ½ cup plain unsweetened vegan yogurt
- 1 avocado, cubed
- ½ bunch cilantro sprigs
- 2-3 small radishes, thinly sliced
- ½ cup crumbled tortilla chips or tortilla strips
- lime wedges
Method
- Heat a small amount of oil, water, or veg broth in a large pot or dutch oven over medium low heat. Add in onion, garlic, and poblano peppers and sauté for 5-7 minutes until tender and fragrant, adding additional water, broth or oil as needed. Add in the cumin and oregano and saute for 30 seconds before adding the tomatillos. Cook for 3-5 more minutes until tomatillos are soft and juicy. Transfer mixture to a high speed blender along with the cilantro and broth, and blend to your preferred texture - completely smooth, or just pulsed a few times and left chunky.
- Meanwhile, wipe out the soup pot and add a small amount of oil, water, or broth and turn the heat to high. Add in the hominy and jackfruit or chicken substitute, and cook until browned for 4-5 minutes. Season with cumin, salt, cayenne and pepper. Return the sauce to the pot and add nutritional yeast, lime juice, and beans. Stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer for 10-15 minutes. Season to taste.
- Serve hot topped with toppings above!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
