Vegetarian pozole verde soup

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Step 1

Char the onions, jalapeños, and tomatillos over the gas flame (or in the oven), then roughly chop.

Step 2

In large pot, heat oil over high hear, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant.

Step 3

Add the beans, tomatillos, half the corn, corn cobs, and vegetable broth/water, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes.

Step 4

Add the remaining corn, lime juice, cilantro, and season to taste. Remove the corn cobs.

Step 5

Serve with crumbled feta cheese, tortillas, rice, avocados, etc.