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 calories
carbohydrate: 58.7 g
cholesterol: : -
fat: 30.3 g
fiber: 12.9 g
protein: 18.4 g
saturatedFat: 5.1 g
servingSize: -
sodium: 753 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.

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