Vegetarian Pozole Verde (Hominy Soup) Recipe

Ingredients

• 8 ounces dried pinto beans
• cup vegetable oil, divided
• 8 ounces raw shelled pumpkin seeds
• Tomatillo Sauce:
• 1 pound tomatillos, husked, cored, and chopped
• 1 bunch arugula leaves, chopped
• 10 serrano chile peppers, chopped
• 10 leaves fresh spinach, chopped
• 10 leaves Boston lettuce, chopped
• cup chopped fresh parsley
• 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

Directions

1. Place pinto beans in a large stock pot with enough water to cover. Soak for 8 hours or overnight. Drain the water.
2. Cover beans with about 3 inches of fresh water in the same stock pot. Cook over medium-low heat for 35 to 40 minutes or until beans are tender. Drain again.
3. In a skillet, heat cup vegetable oil over medium-high heat. Add pumpkin seeds and stir until they turn light brown and start popping, approximately 6 minutes. Let them cool for 5 minutes.
4. Transfer the cooled pumpkin seeds and oil to a blender or food processor. Blend until smooth.
5. Add half of the tomatillos, arugula, serrano chiles, spinach, lettuce, parsley, and cilantro to the blender. Blend again until smooth. Pour the mixture into a large bowl.
6. Repeat the process with the remaining ingredients (tomatillos, arugula, serrano chiles, spinach, lettuce, parsley, and cilantro), blending until smooth.
7. In a deep pot, heat the remaining cup vegetable oil. Carefully add the blended tomatillo sauce and simmer for about 30 minutes, stirring occasionally, until it thickens.
8. Add the cooked pinto beans, vegetable stock, and hominy to the pot. Bring to a boil, then reduce the heat to low. Simmer uncovered for another 15 minutes to allow the flavors to meld together.
9. Season with salt and black pepper to taste.

Cook's Notes:

• You can substitute cranberry beans for pinto beans if preferred.
• If serrano chiles are too spicy for you, feel free to use a milder variety of chile.
• If your blender or food processor is small, you may need to blend the sauce in multiple batches.

Nutrition Facts (per serving):

• Calories: 563
• Total Fat: 30g (39% Daily Value)
• Saturated Fat: 5g (26% Daily Value)
• Sodium: 753mg (33% Daily Value)
• Total Carbohydrate: 59g (21% Daily Value)
• Dietary Fiber: 13g (46% Daily Value)
• Total Sugars: 8g
• Protein: 18g (37% Daily Value)
• Vitamin C: 21mg (23% Daily Value)
• Calcium: 145mg (11% Daily Value)
• Iron: 9mg (47% Daily Value)
• Potassium: 1051mg (22% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.