We love this simple recipe of Goop's main star in The Bacon/ Ruble condo. I could eat tomatillos everyday, i think.  Even in warmer temps, I crave a good soup! Posole is a Mexican stew normally made with pork. However, this recipe does not contain any meat, perfect for vegetarians, making it more of a soup rather than a stew. Use either chicken or vegetable stock in this recipe.

 Customize your posole with toppings such as, diced avocado, sliced radishes, fresh cilantro, and a twist of lime.  This is such a healthy, quick and easy go to recipe, one that you will make over and over again. 

Adapted from It's All Good (Gwyneth Paltrow)
Serves 6


6 tomatillos, papery layers and stems discarded, roughly chopped

1 large red onion, peeled and roughly chopped

2 jalapenos, seed removed and roughly chopped

1-tablespoon extra virgin olive oil

Coarse sea salt

5 cups vegetable stock or chicken stock

3 large springs of cilantro

1 28-ounce cans hominy, drained and rinsed

For the garnish:

  • 1 ripe avocado, diced
  • Small handful of cilantro leaves, chopped
  • 3 radishes thinly sliced
  • 1 lime, cut into wedges


  1. Preheat the oven to 450 degrees.
  2. On a sheet pan or in a large baking dish toss the tomatillos, onions, and jalapeños with the olive oil to coast, and add a large pinch of salt. Roast for approximately 20 minutes, stirring a few times, until they’re soft and a little browned. Remove from oven and allow to cool.
  3. Once cooled, transfer the vegetables to a Cuisinart with 1 cup of the stock and puree until completely smooth. Transfer the mixture to a large pot along with the rest of the stock, cilantro, and hominy. Bring the mixture to a boil, lower the heat, and simmer for 15 minutes to 20 minutes. Season the soup to taste with sea salt.

Add garnish of choice to posole.