White chile pozole mashup
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White chile pozole mashup

If white chili and pozole had a baby, it would be this soup. A mash-up of the best of both soups, this one is vegetarian (or vegan if you only use vegan toppings), spicy, and super flavorful. Using the white bean “stock” (liquid from the jar), eliminates the need to mash the beans to thicken the soup. The stock is pure magic! 

Yields: 4 servings

WHAT YOU NEED:

• 1 jar (19 oz) Organic White Impulse Beans, including the liquid
• 2 Tbsp olive oil
• 1 c (about 1 medium) yellow (or any color, really) onion, peeled and diced
• 1 jalapeno, minced (leave seeds in for more spice or remove them for less spice)
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp paprika
• 4 c vegetable broth
• 8 oz jarred hatch chilis
• 1 ½ c hominy, drained
• Salt and pepper, to taste
• Optional toppings: chopped cilantro, sliced green onions, diced avocado, sour cream, cotija, shredded cheddar cheese, pickled or fresh radishes, tortilla chips

WHAT YOU DO:

  1. Make the base:
    In a large saucepan over medium heat, add the 2 Tbsp olive oil and heat through. Add the 1 c diced onion and cook for a minute or two, then add the jalapeno and 3 minced garlic cloves. Add salt and pepper, and cook until starting to turn golden (another 5-6 minutes). Then add the 1 tsp oregano, 1 tsp ground cumin, and ½ tsp paprika. Stir to combine and cook 1-2 minutes until fragrant.  
  2. Make it soupy:
    Add the jar of white beans and their broth, the 8 oz hatch chilis and their liquid, and the 4 c vegetable broth, and bring to a boil. Reduce the liquid by one-third and then add the hominy. Add salt and pepper to taste.
  3. Serve it up:
    Put a few scoops of soup into a bowl and top with any (or all!) of the following: chopped cilantro, sliced green onions, diced avocado, sour cream, cotija, shredded cheddar cheese, pickled or fresh radishes, tortilla chips.

Made with:

The Artist

White Beans
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