A mug of Farro and White Bean Posole Verde with toppings

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



  • 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


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


  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.