Pozole Verde
Servings: 8
Ingredients
- 2 (15-ounce) cans canned pinto beans drained and rinsed
- 2 (25-ounce) cans white hominy drained and rinsed
- 1 white onion quartered
- 1 lb tomatillos husks removed
- 5 cloves garlic peeled
- 3 jalapeños stemmed, seeds removed if you'd like it less spicy
- 1/4 cup neutral oil grapeseed or avocado oil, divided
- 1/2 cup pumpkin seeds raw
- 6 cups vegetable broth
To garnish
- diced white onion
- cilantro leaves
- tortilla chips
- dried oregano leaves (preferably Mexican oregano)
- sliced radishes
- thinly sliced white cabbage
Instructions
- Prep hominy. Drain and rinse hominy. Fill a large saucepan with salted water and bring to a boil over high heat. Add hominy, remove from heat and let blanch while you prep the other ingredients.
- Char the vegetables. Heat broiler to high. Arrange onion, tomatillos, garlic, and jalapeños on a baking sheet. Broil until charred on all sides, turning occasionally. Keep a close eye on the garlic, it will toast faster than the others. Remove it as it gets golden brown but not burnt.
- Fry the pepitas. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Add pumpkin seeds and fry in the oil until toasted and starting to pop. Season with salt and transfer to a blender.
- Blend the green sauce. Once vegetables are charred, add them to the blender as well along with 1/2 cup of the water or vegetable broth (if using) and the cilantro. Blend on high until very smooth.
- Fry the sauce. Heat remaining 3 tablespoons of oil in a large soup pot over medium-high heat. Add pureed vegetable mixture (careful, it will spatter), and stir constantly, frying the sauce until thickened slightly, about 5 minutes. Add remaining 5 1/2 cups of water or broth. Drain the soaked pinto beans and add those too.
- Simmer soup until beans are tender. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1 hour (this will take longer if you didn't pre-soak the beans).
- Add hominy. Drain hominy and add to the pot. Season with salt (start with 2 teaspoons and go from there). Serve with as many garnishes as you can stand.
Notes
If you’d like to use canned pinto beans instead of dried. Use 2 (15 ounce) cans. Drain them and add them with the hominy.
If you’d like to use dried hominy. Soak 1 cup of dried hominy with the dried pinto beans and add them in the beginning with the dried beans.
(https://www.holajalapeno.com/vegan-pozole-recipe/)