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2 tsp olive oil 1 1/2 poblano chiles, diced 1 jalapeno chile, seeded and minced 1/2 large onion, diced 1/2 tsp kosher salt, divided 1/8 tsp black pepper, divided 1 tomatillo, husked, rinsed and diced 3 cloves garlic, minced one 15 oz can Great Northern beans, drained and rinsed 2 Tbsp chili powder 2 1/2 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp ground allspice 3 cups vegetable stock 1/2 head cauliflower (about 4 cups when cored and shredded) one 15 oz can hominy, drained and rinsed 2 Tbsp chopped fresh cilantro, plus extra whole leaves for garnish lime wedges Heat oil in large Dutch oven or stockpot over medium-high heat. Add poblanos, jalapeno, onion, 1/4 tsp salt and half the black pepper and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add tomatillo and garlic and cook, stirring frequently, about 3 more minutes. Meanwhile, place beans in medium bowl and mash with fork or potato masher until slightly chunky. Add chili powder, cumin, oregano and allspice to Dutch oven; cook, stirring constantly, for 30 seconds or until fragrant. Add broth and beans, bring to a boil, then reduce heat and simmer, stirring occasionally, for 25 minutes. Core cauliflower and separate into florets, then shred florets using a coarse grater or a food processor. Add cauliflower, hominy, and remaining salt and pepper to Dutch oven and cook, stirring occasionally, until cauliflower is tender, about 15 minutes. Adjust seasoning with salt if necessary, and add a bit of water if the chile gets too thick. Remove from heat. Stir in chopped cilantro. Serve with a garnish of whole cilantro leaves and lime wedges. From Fresh Mex! 150 Easy Mexican Recipes (WW International, 2019) This recipe was added: 30 November 2025 |