Vegan Posole

I really missed eating Mexican soups when I turned vegetarian. So, slowly over the years I have created recipes that remind me of my childhood. This soup is so delicious. Hope you love it!

For the Stock:

10-14 tomatillos, sliced

2 red onions, sliced

5 cloves garlic

2 jalapenos, sliced. The amount of seeds you leave in completely depend on how spicy you want the soup

avocado oil

salt to taste

Preheat over to 350. Place all ingredients on a baking tray and drizzle with avocado oil. Bake for 25 minutes or so until the vegetables are tender.

Combine veggies with 4 cups of filtered water in a blender. Transfer to a dutch oven or soup pot.

Add 8 cups of filtered water and no chicken bouillon to taste. Chop a handful of cilantro with stems and add to base.

For the Soup:

3 zucchini, cubed

3-4 carrots, sliced

2 shallots, sliced

Add ingredients to soup stock and boil until tender. Add 2 cans of hominy (or more depending on how much you want. I LOVE hominy). Serve with sliced radishes, scallions, avocado chunks, fresh cilantro, and a squeeze of lime. ENJOY!