Posole Verde
Adapted from A Year in a Vegetarian Kitchen
Serves 4

My only word of warning is that the cilantro mixture, which is vibrantly green in the blender, will turn a mossy shade of green as it cooks.  Do not be alarmed, the vegetable mixture on top is nice and colorful.

1 bunch coarsely chopped cilantro stems and leaves (about 2½ cups)
¼ cup fresh oregano leaves
6 ounces tomatillos, husked, washed, and halved
2 medium jalapeños, stemmed and seeded
2½ cups water
Canola oil
1 large onion, chopped
4 medium garlic cloves, minced
2 15-ounce cans white or yellow hominy, rinsed and drained
Sea salt

Garnishes
1 medium head romaine lettuce, thinly sliced crosswise
Handful cherry tomatoes, quartered
4 medium radishes, thinly sliced
1 small avocado, diced
Flour or corn tortillas, warmed

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

Place a sauté pan over medium heat.  Drizzle in just enough canola oil to coat the bottom then add the onion along with a large pinch of salt.  Cook until golden, about 6 minutes.  Add the garlic and cook until fragrant, another minute or so.  Add the cilantro mixture, hominy, remaining 1½ cups water, and bring to a boil.  Reduce the heat and simmer to blend the flavors, about 15 minutes.  Adjust the seasoning, adding salt to taste.

Ladle the posole into bowls and serve immediately, passing the lettuce, tomatoes, radishes, avocado, and tortillas at the table.