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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.

Ingredients

  • 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

Instructions

  1. Cook the farro according to the package directions until tender but still pleasantly chewy. Drain any excess water and set aside.
  2. Cook the tomatillos, poblano, jalapeño, onion, and garlic until softened and lightly colored. Alternatively, roast or broil the vegetables for a deeper flavor.
  3. Transfer the cooked vegetables to a blender. Add the fresh cilantro and a small amount of vegetable broth, then blend until smooth.
  4. 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.
  5. 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.
  6. Stir in the cooked farro and simmer for another 5 minutes, until heated through and lightly infused with the broth.
  7. Stir in fresh lime juice. Taste and adjust with salt, black pepper, and additional lime juice as needed.
  8. 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

Find it online: https://thefamilycooking.com/farro-and-white-bean-posole-verde-recipe/