I have combined the best aspects of a few recipes to create a delicious vegetarian version: roasting veg instead of blanching, and taking it to the next level by enriching the broth with a green pumpkin seed mole.
Ingredients
- 25 ounce 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
For the Garnishes
- tortilla strips or chips
- lime wedges
- toasted pepitas
- toasted oregano
- avocado
- queso fresco or cotija (or make it plant-based with vegan feta)
