Dinner Tonight: Meatless Pozole Verde (Hominy Soup) Recipe

• 1 fifteen-ounce can hominy
• 1 cup raw hulled pumpkin seeds
• 2 serrano chiles, stemmed, seeded and chopped
• 1/2 pound tomatillos, husk removed and chopped
• 2 tablespoons chopped white onion
• 1/4 cup chicken stock
• 1/2 tablespoon olive oil
• 1 teaspoon salt
• 3 radishes, greens removed and thinly sliced
• 2 teaspoons dried oregano
• 2 limes, cut into wedges

1. Dump the pumpkin seeds into a large skillet over medium high heat. Cook, stirring occasionally until seeds are lightly browned. Remove and let cool for a minute. Then grind in a food processor or blender. Set aside.
2. Toss the tomatillos and salt into a pot. Cover with water by an inch. Bring to a boil, and then simmer for 10 minutes. Drain the tomatillos and transfer to a food processor. Add the serrano chiles, onion, and stock to the food processor. Process until smooth.
3. Heat the olive oil in a large skillet over medium high heat. When hot, carefully pour in the tomatillo mixture. Sprinkle in the ground pumpkin seeds. Stir constantly until mixture has thickened, around 7 minutes.
4. Transfer the tomatillo mixture to a large pot, and add the hominy along with its liquid. Bring to a boil and then let simmer for 30 minutes.
5. When done, ladle into bowl, season with salt to taste and top with radishes, a sprinkling of oregano, and a squeeze of lime juice.

fifteenounce can hominy, pumpkin seeds, serrano chiles, white onion, chicken stock, olive oil, salt, radishes, oregano

Taken from www.seriouseats.com/recipes/2008/12/dinner-tonight-meatless-pozole-verde-hominy-soup-recipe.html (may not work)