Vegetarian Pozole Verde (Hominy Soup)

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

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
• 0.25 cup chopped fresh parsley
• 0.25 cup chopped fresh cilantro leaves
• 0.5 cup vegetable oil, divided
• 0.5 pound dried pinto beans

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.