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Recipe: Green Posole
- 2 (15 oz) cans hominy
- 1 cup dried cannellini beans, picked over and soaked overnight
- 1 lb poblano peppers
- 2 tbsp peanut oil
- 3 garlic cloves, peeled and finely chopped
- 5 medium tomatillos (6 ounces), husks removed, washed, and finely chopped
- 6 scallions, very finely sliced into thin rounds
- 2 jalapeno chiles, finely chopped
- 1 tsp ground cumin
- 3 leeks, sliced, white part only
- 1/2 cup vegetable broth
- 1/2 cup finely chopped cilantro
- 3/4 to 1 tsp salt
Directions:View on Eats Well With Others
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