Vegetarian Pozole Verde (Hominy Soup)
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.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use dried cranberry beans in place of the pinto beans if desired.
Substitute serrano chiles with any mild chile you prefer.
You may need to blend the sauce in more than 2 batches depending on the size of your blender or food processor.