An easy weeknight recipe for vegetarian green pozole that's loaded with chic peas and potatoes. This stew has a tomatillo broth, cilantro and lots of hominy.
In a large pot over medium heat, add olive oil and shallots. Sauté a bout 5 - 7 minutes.
Add in chopped cilantro stems and dried oregano. Cook for an additional minute.
Add in chopped chiles, hominy, potatoes, chic peas, water and stock base. Simmer for 20 minutes until potatoes and hominy are tender. Taste and adjust seasoning as needed.
To serve, add soup to a large bowl and top with lots of shredded iceberg lettuce, fresh cilantro, a squeeze of lime, crumbled queso fresco and a generous bit of sour cream.