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Lentil Posole

Green Pozole- Nothing like a warm soup after a long morning in the ski hill. Today I am private cheffing at Bridger Mountain and will have a succulent vegan posole for my clients. I will feature a green pozole, (or posole), native to Mexico. Pozole can be made in many ways but all variations include a base of cooked hominy in broth. Typically, pork, or sometimes chicken, is included in the base. Today we are making a vegetarian version substituting the pork/chicken with mushrooms. Adding lentils calls for an earthier taste and a velvety finish. Green pozole is made with poblanos, cilantro, and tomatillo. We are simplifying by are using Herdez Salsa Verde, a 100% natural salsa found in most markets.





Photo Credits: USA Pulses ( I designed this recipe for USA Pulses. For more recipes by me and other chefs, visit: https://pulses.org/nap/recipe/split-pea-green-pozole-2/


Makes 8 servings

Ingredients

For the Soup

2 cups cooked al dente dried green lentils

1 TBSP olive oil

2 cups quartered crimini or bella mushrooms

1 cup chopped white onion

2 garlic cloves mashed and minced

¾ cup chopped poblano pepper

1 cup chopped cilantro

½ cup chopped parsnip

2 cups halved baby potatoes

2 teaspoons of Kosher salt

1 (15 ounce) can of hominy, rinsed and drained

3/4 Cup of Herdez Salsa Verde

6 cups of warm water


For the Garnishes

1 cup chopped cilantro 1 cup sliced radishes ( ½ inch slices)

2 cups cubed Hass avocados

4 cups cooked white rice

Sour Cream or crema fresca

Cotija cheese


Directions

1. To make the peas, start by rinsing one cup of green lentils or beluga for more of a visual contrast.

2. Boil 4 cups of water in a 2 quart pot. Add the lentils and lower the temperature to a simmer. Cook for 20 or until the lentils are al dente. You will finish cooking them with the remaining ingredients so be sure not to overcook.

3. In a pressure cooker or Dutch oven, add 1 TBSP of olive oil .

4. Add the onion, garlic, and the poblanos, and saute for about 2 minutes. Add the mushrooms, cilantro, parsnips, potatoes, hominy and stir to blend. Season with salt.

5. Add salsa and cooked lentils; stir. Allow to cook for about two minutes.

6. Add water. Taste water and if needed add more salt.

7. If using the pressure cooker, time for 15 minutes in High Pressure. If using a Dutch oven, cover and cook for 45 minutes at a medium-low temperature.

8. When the soup is done, take a masher or immersion blender and mash the starchy vegetables. Add a remaining of chopped cilantro.

9. Serve in bowls and allow guests to top with garnishes.

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