Why You’ll Love This Recipe

I love this posole verde because it has so many different textures in one bowl. The farro stays pleasantly chewy, the white beans add creaminess, and the hominy gives the soup its characteristic hearty bite.

I also like how the verde broth balances comforting and fresh flavors. Tomatillos provide a pleasant tang, while green chiles, cilantro, garlic, and lime create a bright flavor that keeps the soup from feeling too heavy.

Another reason I make this recipe is its flexibility. I can change the toppings, adjust the chile level, use different white beans, or add extra vegetables depending on what I have in my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Farro
Cooked white beans, drained and rinsed
Hominy, drained and rinsed
Tomatillos, husked and rinsed
Poblano pepper
Jalapeño pepper
Yellow or white onion
Garlic cloves
Vegetable broth
Fresh cilantro
Ground cumin
Dried oregano
Olive oil
Fresh lime juice
Salt
Black pepper
Shredded cabbage, for serving
Sliced radishes, for serving
Avocado, for serving
Lime wedges, for serving
Extra cilantro, for serving

Directions

I start by cooking the farro according to the package directions until it is tender but still pleasantly chewy. I drain any excess water and set the cooked farro aside.

For the verde base, I cook the tomatillos, poblano, jalapeño, onion, and garlic until they soften and develop a little color. Roasting or broiling the vegetables is another method I like because it gives the finished broth a deeper flavor.

I transfer the cooked vegetables to a blender and add the cilantro and a small amount of vegetable broth. I blend everything until I have a smooth, vibrant green sauce.

Next, I heat olive oil in a large soup pot over medium heat. I carefully pour in the green sauce and stir in the cumin and oregano. I let the mixture cook for several minutes so the flavors can develop.

I pour in the remaining vegetable broth and add the drained hominy and white beans. I bring everything to a gentle simmer and cook for about 15 minutes.

I stir in the cooked farro and let the posole simmer for another 5 minutes, just long enough for the farro to heat through and absorb some of the broth’s flavor.

To finish, I stir in fresh lime juice and taste the soup. I adjust the salt, pepper, and lime juice until the broth tastes balanced.

I ladle the posole into bowls and finish each serving with shredded cabbage, sliced radishes, avocado, cilantro, and fresh lime wedges.

Servings and Timing

I usually prepare enough Farro and White Bean Posole Verde for about 6 servings, making it a convenient recipe for family meals or leftovers.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 6

Variations

For a spicier posole, I leave some of the jalapeño seeds in the verde mixture or add another chile. When I want a milder soup, I remove all the seeds and membranes or leave out the jalapeño entirely.

I can use cannellini, Great Northern, or navy beans depending on what I have available. Each one gives me a slightly different texture while keeping the soup creamy and satisfying.

If I want to make the soup even more vegetable-heavy, I add zucchini, spinach, kale, or corn. Leafy greens work particularly well when I stir them in during the last few minutes of cooking.

For a gluten-free variation, I leave out the farro because farro is a type of wheat and contains gluten. I replace it with cooked brown rice, quinoa, or another gluten-free grain.

I can also change the toppings depending on what I have. Diced onion, pumpkin seeds, sliced jalapeños, extra cabbage, or a spoonful of plant-based sour cream can all work well.

Storage/Reheating

I let leftover posole cool before transferring it to an airtight container. I keep it refrigerated for up to 4 days.

The farro continues to absorb some of the broth during storage, so I sometimes add a splash of vegetable broth or water when reheating the soup.

For stovetop reheating, I place the amount I need in a saucepan and warm it over medium-low heat, stirring occasionally until it is thoroughly heated.

For individual portions, I can also reheat the posole in a microwave-safe bowl, heating it in short intervals and stirring between each one.

I keep fresh toppings such as avocado, cabbage, radishes, cilantro, and lime separate and add them only after reheating. This keeps the toppings crisp and fresh.

FAQs

What is posole verde?

Posole verde is a green variation of pozole, the traditional Mexican hominy-based soup or stew. In this plant-forward version, I use hominy with white beans and farro and build the green broth around ingredients such as tomatillos, green chiles, cilantro, and lime.

Do I have to cook the farro before adding it to the soup?

I prefer cooking the farro separately before adding it. This gives me better control over its texture and prevents the grain from absorbing too much of the flavorful verde broth while it cooks.

Can I make Farro and White Bean Posole Verde gluten-free?

Yes, but I need to replace the farro because it contains gluten. I use quinoa or brown rice when I want a gluten-free alternative while keeping the soup hearty.

Can I make this posole ahead of time?

Yes. In fact, I find that the broth develops even more flavor after it has had some time to rest. I prepare the soup ahead, refrigerate it, and keep all the fresh toppings separate until I am ready to serve it.

What are the best toppings for posole verde?

I like shredded cabbage, thinly sliced radishes, diced avocado, fresh cilantro, and lime wedges. The combination gives me creamy, crunchy, and fresh elements that contrast nicely with the warm soup.

Conclusion

Farro and White Bean Posole Verde gives me everything I want in a satisfying bowl of soup: chewy grains, creamy beans, hearty hominy, a bright green broth, and plenty of fresh toppings. The combination feels comforting while still tasting lively and fresh.

Farro and White Bean Posole Verde Recipe

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A hearty, plant-forward posole verde with chewy farro, creamy white beans, hominy, and a vibrant tomatillo and green chile broth. Fresh cabbage, radishes, avocado, cilantro, and lime add color, crunch, and brightness.

Author: Laura
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Vegan

Instructions

Cook the farro according to the package directions until tender but still pleasantly chewy. Drain any excess water and set aside.
Cook the tomatillos, poblano, jalapeño, onion, and garlic until softened and lightly colored. Alternatively, roast or broil the vegetables for a deeper flavor.
Transfer the cooked vegetables to a blender. Add the fresh cilantro and a small amount of vegetable broth, then blend until smooth.
Heat the olive oil in a large soup pot over medium heat. Carefully add the green sauce, then stir in the cumin and oregano. Cook for several minutes to develop the flavors.
Pour in the remaining vegetable broth and add the drained hominy and white beans. Bring to a gentle simmer and cook for about 15 minutes.
Stir in the cooked farro and simmer for another 5 minutes, until heated through and lightly infused with the broth.
Stir in fresh lime juice. Taste and adjust with salt, black pepper, and additional lime juice as needed.
Ladle the posole into bowls and top with shredded cabbage, sliced radishes, avocado, fresh cilantro, and lime wedges. Serve hot.

Notes

For a spicier posole, leave some jalapeño seeds in the verde mixture or add another chile. For a milder version, remove the seeds and membranes or omit the jalapeño.
Cannellini, Great Northern, or navy beans all work well in this recipe.
Add zucchini, spinach, kale, or corn for extra vegetables. Stir leafy greens in during the final few minutes of cooking.
Farro contains gluten. For a gluten-free variation, replace it with cooked brown rice, quinoa, or another gluten-free grain.
Other topping options include diced onion, pumpkin seeds, sliced jalapeños, extra cabbage, or plant-based sour cream.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
The farro will continue absorbing broth during storage, so add a splash of vegetable broth or water when reheating if needed.
Keep avocado, cabbage, radishes, cilantro, lime, and other fresh toppings separate until serving.

Nutrition

Serving Size: 1 bowl
Calories: 390 kcal
Sugar: 7 g
Sodium: 760 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 0 mg