Farro and White Bean Posole Verde

This hearty and comforting posole verde is made with farro and white beans, and tastes best when loaded up with all sorts of fresh toppings.

A mug of Farro and White Bean Posole Verde with toppings

I’ve just returned home from a two week stint in Manhattan where I did a cooking residency for one of my clients. Did you follow along on my Instagram stories? I loved being able to share both work and play while I was out there!

My biggest takeaway from the trip was getting to experience ACTUAL WINTER.

A mug of Farro and White Bean Posole Verde with toppingsSee, in Santa Barbara the temperature rarely dips below 60, and while this born and bred California girl loves to feel the sun on her shoulders year round, I do sometimes long to witness a more defined transition of the seasons. So I reveled in the opportunity to don beanies and gloves, stroll through snow covered Central Park on my way from my hotel on the Upper East Side to the Whole Foods on the Upper West Side where I did the majority of my grocery shopping on cooking days, and stand under the scaffolding of a building to keep dry when suddenly caught in the rain.

So imagine my delight when I returned home to Cali and detected a slight chill in the air and the temperature on the weather app reading a cool 52. I find it wonderful because now I can genuinely enjoy the warming goodness of a brothy concoction like this Farro and White Bean Posole Verde.

roasted poblano peppers and tomatillos for Farro and White Bean Posole Verde

Posole is a hearty Mexican stew that’s traditionally made with red chiles, hominy and pork shoulder, but swap in charred green poblanos and fresh tomatillos, chewy farro and creamy white beans and you’ve got yourself a delicious and meatless Posole Verde with a twist that’s just as satisfying as the original.

Farro and White Bean Posole Verde in the soup pot

I also threw in some kale for good measure, because if we’re going green we might as well go all the way.

close up of Farro and White Bean Posole Verde in a soup mug

Posole, regardless of its color, is ALL about the fresh toppings. For my Posole Verde, I stuck with traditional accompaniments like avocado, radish, cilantro and a squeeze of lime. I figured since I was already changing up the game a little bit with the stew itself, best to keep it OG with the toppings.

close up of Farro and White Bean Posole Verde in a soup mug

Thanks for reading Le Petit Eats! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest. If you make this Posole Verde with Farro and White Beans, don’t forget to share it using the hashtag #LePetitEats!

Farro and White Bean Posole Verde

This hearty and comforting posole verde is made with farro and white beans, and tastes best when loaded up with all sorts of fresh toppings.

Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

FOR POSOLE VERDE:

  • 2 large or 3 medium poblano peppers
  • Natural cooking spray
  • 6 to 8 medium tomatillos halved
  • 2 tablespoons olive oil
  • 1 red onion cut into wedges
  • 4 cloves garlic
  • 4 cups vegetable stock
  • 1 lime
  • 1/2 cup fresh cilantro chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup farro
  • 1 14-ounce can white navy beans
  • 1 cup kale leaves torn

FOR TOPPINGS:

  • Avocado diced
  • Radish thinly sliced
  • Cilantro leaves
  • Lime wedges

Instructions

  1. Preheat the broiler to high.
  2. Place the peppers in the oven and char on all sides until the skins are blackened.

  3. Place the peppers in a bowl and cover to cool. Peel and seed the poblanos and coarsely chop.
  4. Preheat oven to 450 degrees F.

  5. Toss the tomatillos with 1 tablespoon of the olive oil and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining tablespoon of olive oil, Roast until tomatillos are charred at the edges and lightly browned, about 20 minutes. Remove tomatillos but leave the onions and garlic to roast for an additional 10 minutes.

  6. Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, cilantro and lime juice in a large soup pot. Add the remaining stock, cumin, coriander, salt, pepper and farro. Bring to a simmer over medium heat and cook until farro is tender, about 20 minutes. Stir in white beans and kale during the last 10 minutes. Serve the posole topped with the radishes, avocados, scallions and lime wedges.

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Comments

  1. Sues

    I complain about the cold a lot, but I do love the seasons in New England and there’s something to be said about a freezing cold evening when you can cuddle up with a bowl of this!! It looks so delicious!

    Reply

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