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Vegetarian Pozole Verde (Hominy Soup)
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Prep Time:
30 minutes
Cook Time:
91 minutes
Total Time:
606 minutes
Vibrant vegetarian pozole with green tomatillo base, spicy chiles, fresh herbs, spinach, and nutty pumpkin seeds.
Ingredients:
  • 0.5 pound dried pinto beans
  • 0.5 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
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped fresh cilantro leaves
  • 2 quarts vegetable stock, or more as needed
  • 2 (29 ounce) cans white hominy, drained and rinsed
Instructions:
  • In a large stock pot, generously cover pinto beans with water. Allow them to soak for 8 hours to overnight, then discard the water.
  • Cook the beans in enough water to cover them by about 3 inches over medium-low heat until tender, about 35 to 40 minutes. Then, drain the beans.
  • In a skillet over medium-high heat, sizzle 1/4 cup vegetable oil, then toss in pumpkin seeds. Cook until golden brown, popping for about 6 minutes. Allow to cool for about 5 minutes before enjoying.
  • Combine pumpkin seeds, oil, half of the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro in a blender. Blend until smooth and transfer to a large bowl. Repeat the process with the remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
  • In a deep pot, heat the remaining 1/4 cup of oil, then carefully add the tomatillo sauce. Simmer and stir with a wooden spoon until thickened, around 30 minutes.
  • Combine pinto beans, vegetable stock, and hominy in a pot and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes until flavors meld. Season with salt and pepper to taste.

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