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.
Ingredients
- ½ pound dried pinto beans
- ½ cup vegetable oil, divided
- 8 ounces raw shelled pumpkin seeds
Tomatillo Sauce
- 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
Directions
Step 1
Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
Step 2
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
Step 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.
Step 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.
Step 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.
Step 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.
Cook’s Notes:
You can use dried cranberry beans in place of the pinto beans if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 563 | |
% Daily Value * | |
Total Fat30g | 39% |
Saturated Fat5g | 26% |
Sodium753mg | 33% |
Total Carbohydrate59g | 21% |
Dietary Fiber13g | 46% |
Total Sugars8g | |
Protein18g | |
Vitamin C21mg | 105% |
Calcium145mg | 11% |
Iron9mg | 47% |
Potassium1051mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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