This vegetarian pozole verde, or hominy soup, has a bright green base of tomatillos, chiles, fresh herbs, spinach, and nutty pumpkin seeds.
Preparation Time
30 mins
Cooking Time
1 hr 31 mins
Total Time
2 hr 1 mins
Calories
563 Calories
Recipe Instructions
Step 1
Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
Step 2
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
salt and ground black pepper to taste
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
2 quarts vegetable stock, or more as needed
2 (29 ounce) cans white hominy, drained and rinsed
