Big Sky Cafe vegetarian pozole Recipe - Los Angeles Times

Ingredients

• 2 cups dried white pozole corn
• 2 cups dried blue pozole corn
• 4 tablespoons baking soda, divided
• 4 dried chiles, a combination of pasilla, ancho and guajillo
• 3 tablespoons olive oil
• 3 cups diced onions
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 teaspoon cumin seeds, toasted in a dry skillet and ground
• 1 teaspoon coriander seeds, toasted in a dry skillet and ground
• 3 (14-ounce) cans diced tomatoes in juice
• 1 pound tomatillos, husked and quartered
• 16 cups (1 gallon) vegetable stock
• 1/2 cup lime juice
• 1/2 cup chopped cilantro, divided
• 1/2 cup queso fresco
• 1/2 cup toasted pumpkin seeds