Recipes

Pozole verde with mushrooms 

Cook Time

20 min

Total Time

40 min

Servings

8

Pozole verde with mushrooms 

This authentic Mexican dish is made from hominy and usually has some type of meat, however this is a vegetarian version. Hominy is produced from dried corn and is another great source of protein, high in fiber, and complex carbs. The pepitas are very similar to pumpkin seeds and are high in protein, are high in magnesium, and improves sleep quality. Don’t leave out the radish leaves they add a uniqueness to the verde

Pozole verde with mushrooms 

This authentic Mexican dish is made from hominy and usually has some type of meat, however this is a vegetarian version. Hominy is produced from dried corn and is another great source of protein, high in fiber, and complex carbs. The pepitas are very similar to pumpkin seeds and are high in protein, are high in magnesium, and improves sleep quality. Don’t leave out the radish leaves they add a uniqueness to the verde

Servings

8

Total Time

40 min

Ingredients:

8 medium tomatillos, husked and rinsed

2 serrano chiles, stems removed

3 jalapeños, stems removed

I cup raw pepitas

3 poblano chiles, roasted

½ white onion

4 garlic cloves

2 large iceberg lettuce leaves

I cup fresh cilantro sprigs

4 basil leaves

1/2 cup baby spinach

1/2 cup radish leaves

3 fresh oregano sprigs

2 tablespoons vegetable oil 

2 1/2 tablespoons salt

8c water

I (10-ounce) can hominy, drained and rinsed

7 cups of a combination of shiitake or any other brown mushrooms, sliced

4 cups oyster mushrooms, torn


TOPPINGS

radish slices

finely diced white onion 

chopped cilantro 

shredded iceberg lettuce 

Dried mexican oregano

lime juice


Directions:

Place tomatillos, serranos, and jalapeños in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat. Boil about 15 minutes. Drain.


While tomatillos and chiles cook, heat pepitas on a medium skillet over medium-low heat. Stir frequently until they turn golden brown, about 5 minutes.


Combine tomatillos, all three chiles, pepitas, onion, and garlic in a blender: Blend until combined.


Add lettuce, cilantro, basil, spinach, radish leaves, oregano sprigs, and 1.5 cups water. Blend until smooth.

 Heat oil in a sauté pan over medium heat, Stir in blended verde. Add salt. Bring to a boil. Cook 10 minutes, stirring frequently.


Add water to a large pot. Bring to a boil over medium heat. Add hominy. Boil for 20 minutes.


Add mushrooms and blended verde to the pot. Stir, then cover. Bring to a boil and cook until mushrooms are tender, about 10 minutes.


Serve. Top with radish slices, onion, cilantro, lettuce, oregano, and a squeeze of lime 

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