Pozole verde with mushrooms

Serves

Cook Time

20 min

Total Time

40 min

Main Course

No items found.

American 🇺🇸

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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

Ingredients

8 medium tomatillos, husked and rinsed
2 serrano chiles, stems removed
3 jalapeños, stems removed
1 cup raw pepitas
3 poblano chiles, roasted
1/2white onion
4 garlic cloves
2 large iceberg lettuce leaves
1 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 1 (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

8 medium tomatillos, husked and rinsed
2 serrano chiles, stems removed
3 jalapeños, stems removed
1 cup raw pepitas
3 poblano chiles, roasted
1/2white onion
4 garlic cloves
2 large iceberg lettuce leaves
1 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 1 (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

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Serves

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Main Course

American 🇺🇸

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