Green Pozole Stew

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Green Pozole Stew

Makes 4 servings

 

In summer, use fresh tomatillos and perhaps garden sorrel in place of

the spinach. (Tomatillos resemble small green tomatoes with papery

husk, and are available canned or fresh, in Mexican markets and some

supermarkets.) This version is equally delicious. Serve it with warm

corn tortillas and a marinated vegetable salad.

 

1/3 cup raw unsalted pumpkin seeds

1 28-ounce can tomatillos, drained

2 cups packed chopped spinach leaves

2 serrano chiles, stems and seeds discarded, minced

1 tablespoon fresh lime juice

1 clove garlic, minced

2-1/2 cups vegetable stock

2 teaspoons canola oil

1 29-ounce can white hominy, rinsed and drained

1/4 teaspoon salt, or to taste

 

Optional toppings: minced white onion, diced avocado tossed with lemon

juice, minced raw or pickled jalapeños

 

1. In a dry skillet over medium-high heat, toast pumpkin seeds

until they pop and begin to brown. Transfer to a plate or bowl to cool

for a few minutes. In a blender or food processor, process seeds to a

fine meal. Set aside.

 

2. In a blender or food processor, combine drained tomatillos,

spinach, chiles, lime juice, garlic, and 1/2 cup of the stock. Purée

thoroughly.

 

3. In a large, heavy saucepan, warm oil over medium-heat. Strain

purée through a wire-mesh strainer into pan, scraping with a rubber

spatula to force mixture through. Discard solids remaining in

strainer.

 

4. Cook purée for 5 minutes, stirring often. Whisk in ground

pumpkin seeds, reduce heat to low, and simmer 20 minutes, stirring

occasionally to prevent sticking. Stir in remaining stock, hominy, and

salt. Cook over medium-low heat for 15 minutes, stirring occasionally.

 

5. Meanwhile, prepare desired toppings and place them in bowls to

serve alongside. Ladle hot soup into warmed bowls, letting diners

choose their combination of toppings.

 

" Friendship is a strong and habitual inclination. . .to promote the good and

happiness of one another. " ~Budgell

 

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