Posole Verde:

**This is the one that Bradley and I were telling y'all about. It's so delicious and really easy, and it would be perfect soup for the last of this freezing cold weather. It's from A Year in a Vegetarian Kitchen.

Ingredients
1 bunch coarsely chopped fresh cilantro stems and leaves (about 2 1/2 cups)
1/4 cup fresh oregano leaves
6 ounces tomatillos, husked, washed, and halved
2 medium jalapeño chiles, stemmed and seeded
2 1/2 cups water (I think we used veggie stock here, because we had some extra)
2 tablespoons canola oil
1 large onion, chopped
2 15-ounce cans white or yellow hominy, rinsed and drained
Salt

Garnishes (we skipped all but the last two)
1 medium head romaine lettuce, thinly sliced crosswise
2 small tomatoes, cored and cut into 1/2-inch dice
4 medium radishes, thinly sliced
Lime wedges
Flour or corn tortillas, warmed

Instructions
1. Place the cilantro, oregano, tomatillos, chiles, and 1 cup of the water in a blender and puree, scraping down the sides of the jar as necessary, until smooth, about 1 minute.

2. Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until golden, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cilantro mixture, hominy, remaining 1 1/2 cups water, and salt to taste and bring to a boil. Reduce the heat and simmer to blend the flavors, about 15 minutes. Adjust the seasonings, adding salt to taste.

3. Ladle the posole into bowls and serve immediately.