Green and White Chili

5 tomatillos. Remove husks and wash with soap to remove sticky stuff
1 onion. Cut into 8 “chunks”, keeping layers together
1 jalapeño
2 cups vegetable broth
1 tablespoon cumin
2 cloves minced garlic
1 tablespoon olive oil
1 large can of hominy
2 cups white beans or 1 can, drained and rinsed
Plenty of fresh ground pepper
½ teaspoon sea salt

1. Roast tomatillos, onion and jalapeño on lightly greased rimmed baking sheet in 375 degree oven, flipping veggies as they bubble and brown on the bottom. They are done when the tomatillos are squishy and the onion is soft.
2. Using gloves, seed jalapeño. Blend jalapeño with roasted tomatillos and onion (discard any super brown and crispy onion layers) in blender in 2 batches each with 1 cup of vegetable broth.
3. Lightly toast garlic and cumin in olive oil over medium low heat in soup pot. Add beans, hominy, tomatillo blend and salt and pepper. Add 3 cups of water, bring to a boil. Reduce to a simmer for 45 minutes. Stir in healthy handful of chopped cilantro.

This was a bit spicy when first cooked, but it mellowed nicely in the fridge overnight. We had it for lunch with grated cheddar cheese and crushed tortilla chips.