Vegetarian Pozole Verde (Hominy Soup)

• 1/2 pound dried pinto beans
• 1/2 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
• 1/4 cup chopped fresh parsley
• 1/4 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

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

pinto beans, vegetable oil, pumpkin seeds, serrano peppers, arugula, fresh spinach, boston lettuce, parsley, cilantro, vegetable stock, white hominy, salt

Taken from www.allrecipes.com/recipe/260158/vegetarian-pozole-verde-hominy-soup/ (may not work)