Pozole Verde with Pumpkin Seed Mole
Stopping by a favorite hole-in-the-wall Mexican market, the mountain of in-season tomatillos inspired me to make Pozole Verde with Pumpkin Seed Mole.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at twojadebowls.com.
Cooking tools:
- Food processor
- Blender
- Griddle
- Fine-mesh sieve
- Pot
- Nonstick skillet
- Skillet
- Stove
- Colander
- Can opener
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Tongs
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 25 ounces can of hominy, drained
- 1 onion, diced
- 1 garlic clove, diced
- 1 tablespoon dried Mexican oregano
- 5 cups veg broth or water
- salt
- 3/4 cup pumpkin seeds
- 1 onion, quartered
- 1 pound tomatillos, papery husks removed
- 7 cloves garlic, peeled
- 2 poblano chilies
- 2 jalapeno or serrano chilies
- 1 tablespoon vegetable oil
- tortilla strips or chips
- lime wedges
- toasted pepitas
- toasted oregano
- avocado
- queso fresco or cotija (or make it plant-based with vegan feta)
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