Vegetarian Pozole Verde (Hominy Soup)
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Vegetarian Pozole Verde (Hominy Soup)

1. Dried pinto beans - ½ pound
2. Vegetable oil, divided - ½ cup
3. Raw shelled pumpkin seeds - 8 ounces
4. Tomatillos - husked, cored, chopped - 1 pound
5. Serrano peppers, chopped - 10
6. Arugula leaves, chopped - 1 bunch
7. Fresh spinach, chopped - 10 leaves
8. Boston lettuce, chopped - 10 leaves
9. Chopped fresh parsley - ¼ cup
10. Chopped fresh cilantro leaves - ¼ cup
11. Vegetable stock, or more as needed - 2 quarts
12. White hominy, drained and rinsed - 2 (29 ounce) cans
13. Salt and ground black pepper to taste - 2 (29 ounce) cans

How to cook deliciously - Vegetarian Pozole Verde (Hominy Soup)

1. Stage

Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.

2. Stage

Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.