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.

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 31 mins
additional:
8 hrs 5 mins
total:
10 hrs 6 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Tomatillo Sauce:

Directions

Instructions Checklist
  • Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.

    Advertisement
  • 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.

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.

Nutrition Facts

563 calories; protein 18.4g 37% DV; carbohydrates 58.7g 19% DV; fat 30.3g 47% DV; cholesterol 0mg; sodium 753mg 30% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2018
Really tasty soup. I enjoyed it a lot. Only changes were using canned pintos and I used a milder chili pepper because I am a wimp Read More
(3)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2018
Really tasty soup. I enjoyed it a lot. Only changes were using canned pintos and I used a milder chili pepper because I am a wimp Read More
(3)
Rating: 5 stars
11/14/2020
Terrific soup! Very nice on a cold, rainy evening. I have substituted kale and butter lettuce or romaine for the arugula and Bibb lettuce when I don’t have the others in stock. I’ve varied the pepper ratios too to change it up. The tomatillo sauce is very thick to start with but thins as you cook it. Great flavors! Read More
Advertisement