Vegetarian Pozole Verde (Hominy Soup) recipe
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Ingredients
- ½ pound dried pinto beans ½ cup vegetable oil, divided 8 ounces raw shelled pumpkin seeds 1 pound tomatillos - husked, cored, chopped 10 serrano peppers, chopped 1 bunch arugula leaves, chopped 10 leaves fresh spinach, chopped 10 leaves Boston lettuce, chopped ¼ cup chopped fresh parsley ¼ cup chopped fresh cilantro leaves 2 quarts vegetable stock, or more as needed 2 (29 ounce) cans white hominy, drained and rinsed salt and ground black pepper to taste
Nutrition Info
- 563.1 caloriescarbohydrate: 58.7 gcholesterol: : -fat: 30.3 gfiber: 12.9 gprotein: 18.4 gsaturatedFat: 5.1 gservingSize: -sodium: 753 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Pozole Verde (Hominy Soup)
Directions
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Place pinto beans in a large stock pot with water to cover, let soak, 8 hours to overnight. Drain.
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds, cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.