Green Pozole

Recipe Categories : | Mexican | Hot & Spicy | Soups | MAIN INDEX |

Serves : 4 - 6

Ingredients :

• 1 lb tomatillos, husked, rinsed, and coarsely chopped into ½" dice
• 6 serrano chilies, stemmed and coarsely chopped
• 1 medium onion, coarsely chopped into ½" chunks
• 2 large garlic cloves, coarsely chopped
• 1 tspn chopped fresh epazote or sage leaves
• 6 cups vegetable stock
• 3 cups cooked or canned white hominy, drained
• ¼ cup toasted pumpkin seeds
• ½ cup crumbled feta cheese
• ½ medium red or white onion, finely chopped
• 2 tbsp chopped fresh oregano or 2 tspn dried oregano
• 8 flour tortillas

Preparation and Cooking Instructions :

1. Combine the tomatillos, chilies, onion, garlic, epazote, and stock in a large pot. Bring to a boil, partially cover, and simmer for 20 minutes, or until the onion is soft. Add the hominy and simmer for 5 minutes more, until heated through.
2. Arrange the pumpkin seeds, cheese, red onion, oregano, and tortillas on a platter.
3. Ladle the soup into individual bowls and serve piping hot. Pass the platter of garnishes at the table for each to add according to taste.