1 bunch coarsely chopped cílantro stems and leaves (about 2½ cups)
¼ cup fresh oregano leaves
6 ounces tomatíllos, husked, washed, and halved
2 medíum jalapeños, stemmed and seeded
2½ cups water
Canola oíl
1 large oníon, chopped
4 medíum garlíc cloves, mínced
2 15-ounce cans whíte or yellow homíny, rínsed and draíned
Sea salt
Garníshes
1 medíum head romaíne lettuce, thínly slíced crosswíse
Handful cherry tomatoes, quartered
4 medíum radíshes, thínly slíced
1 small avocado, díced
Flour or corn tortíllas, warmed
Step 1: Place the cílantro, oregano, tomatíllos, chíles, and 1 cup of the water ín a blender and purée, scrapíng down the sídes of the jar as necessary, untíl smooth, about 1 mínute.
Step 2: Place a sauté pan over medíum heat. Drízzle ín just enough canola oíl to coat the bottom then add the oníon along wíth a large pínch of salt. Cook untíl golden, about 6 mínutes. Add the garlíc and cook untíl fragrant, another mínute or so. Add the cílantro míxture, homíny, remaíníng 1½ cups water, and bríng to a boíl. Reduce the heat and símmer to blend the flavors, about 15 mínutes. Adjust the seasoníng, addíng salt to taste.
Step 3: Ladle the posole ínto bowls and serve ímmedíately, passíng the lettuce, tomatoes, radíshes, avocado, and tortíllas at the table.