Vegetarian Pozole Verde (Hominy Soup)

Name: Vegetarian Pozole Verde (Hominy Soup)
Total time: 606
Yield: 8
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

Recipe by Grace P from allrecipes.com

Dinner 10 Hr. 6 Mins.

Ingredients

8 servings

•

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

Instructions

Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
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.
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.
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.
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.