Pozole Verde - Wine & Spirits Magazine

Ingredients

• 1 recipe Vegan Pozole Blanco (see below)
• ½ white onion, roughly chopped
• 4 cloves garlic, peeled and left whole
• 1 cup hulled green pumpkin seeds (pepitas)
• ½ tsp cumin seeds
• 4 whole allspice berries
• 2 whole cloves
• 1 pound tomatillos
• 5 serrano chilies
• 2 cups stock, from pozole blanco
• ½ cup radish leaves
• Kosher salt, if needed
• 2 tbsp fresh oregano, minced
• 8 radishes, sliced thin
• ½ cup crushed piquín chile (or substitute red chile flakes)
• 2 avocados, peeled, pitted, and cut into cubes
• 1 cup chicharrón (fried pork rind), crushed into small pieces (optional)
• 2 cups shredded iceberg lettuce or green cabbage (optional)
• 8 limes, cut into quarters
• 1 onion
• 20 garlic cloves
• ¼ pound dried shiitakes or other mushrooms
• 1 carrot
• 1 celery stalk
• 1 sprig marjoram
• 1 sprig oregano
• 2 cups dried hominy (tips removed and soakedfor 24 hours in cold water)