Roasted Tomatillo Avocado Salad with Homemade Tortilla Chips

Servings vary

For the salsa
1 pound tomatillos, papery husks removed

1 large yellow onion, quartered

3 green onions

1 jalapeno pepper

4 cloves garlic

1 green tomato (optional)

olive oil

1/4 cup cilantro

Juice from 1/2 lime

1-2 large, ripe avocados

salt, to taste

For the chips

1 package tortillas

oil, for brushing

salt

For the salsa

Place tomatillos, yellow onion, jalapeno, green onions, tomato (if using) and garlic cloves on a sheet pan. Drizzle with a little olive oil and broil until vegetables start to blister, turning as needed. To remove the skin from the jalapeno, throw it in a bag for about 10 minutes and then peel it off. Place roasted vegetables in food processor, along with cilantro, lime juice and avocado. Pulse until smooth and creamy. Season with salt, to taste and add more lime juice if needed.

For the chips

Pre-heat oven to 400 degrees. Brush each tortilla with a little oil, cut them in wedges, sprinkle with salt and bake in the oven until browned and edges start to curl. (about 10 minutes, but check them often).

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Vegan Green Posole

Serves 6-8

For posole:
1 pound dried white hominy
1 large white onion, chopped or sliced thin lengthwise
6 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
2 tablespoons canola oil
1 1/2 pounds tomatillos, husks removed, rinsed
1-3 serrano chiles
1 big bunch fresh cilantro
1/2 cup pepitas (optional)
Salt
For serving:
Iceberg lettuce or green cabbage, shredded
Avocado chunks
Thinly sliced radishes
Fresh cilantro
Dried Mexican oregano
Lime wedges
Rinse hominy, removing any foreign matter. Cover with water and let soak overnight. The next day, drain and rinse posole and add to a slow cooker with the onion, garlic, oil, oregano, and 64 ounces of water. In a blender or food processor, process the tomatillos with serranos, pepitas (if using) and cilantro (stems and all) until smooth, adding just enough water for it to blend. Add this green sauce to the slow cooker as well and cook on low for 6 hours or so, until posole kernels are tender and have flowered into popcorn shapes. Salt to taste and serve with garnishes.
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