Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Vegetarian Pozole Verde (Hominy Soup) 5.0 (5) 5 Reviews 2 Photos 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 pickled red onion and crumbled cotija cheese. Submitted by Grace Preyapongpisan Updated on February 11, 2025 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 35 mins Additional Time: 8 hrs 5 mins Total Time: 10 hrs 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 8 ounces dried pinto beans ½ cup vegetable oil, divided 8 ounces raw shelled pumpkin seeds Tomatillo Sauce: 1 pound tomatillos, husked, cored, and chopped 1 bunch arugula leaves, chopped 10 serrano chile peppers, chopped 10 leaves fresh spinach, chopped 10 leaves Boston lettuce, chopped ¼ cup chopped fresh parsley ¼ 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 Directions Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain. Cover beans with about 3 inches water in the same stock pot; 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. Cool slightly, about 5 minutes. Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro. Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes. Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper. Cook's Notes: You can use dried cranberry beans in place of pinto beans if desired. Substitute serrano chiles with any mild chile you prefer. You may need to blend the sauce in more than two batches depending on the size of your blender or food processor. I Made It Print Nutrition Facts (per serving) 563 Calories 30g Fat 59g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 563 % Daily Value * Total Fat 30g 39% Saturated Fat 5g 26% Sodium 753mg 33% Total Carbohydrate 59g 21% Dietary Fiber 13g 46% Total Sugars 8g Protein 18g 37% Vitamin C 21mg 23% Calcium 145mg 11% Iron 9mg 47% Potassium 1051mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.