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Pozole Verde with Pumpkin Seed Mole

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.
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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)

Instructions
 

  • Drain the can of hominy. Combine the hominy in a large soup pot with the veg broth or water, chopped onion, chopped garlic, dried oregano, and salt to taste. Bring to a boil, then simmer 20 minutes.
  • In the meantime, toast the pumpkin seeds on a dry griddle or skillet until they begin to pop. Grind them as finely as possible in a food processor. Set aside ground pumpkin seeds.
  • Then use the same dry griddle or skillet to roast the remaining vegetables. Arrange the tomatillos, chilies, whole garlic, and quartered onion on the dry griddle. Cook them on medium-high heat, turning often, until they are charred and slightly softened. If smaller items like the garlic cloves are finished before larger pieces, remove them first. Transfer the poblano chilies to a tightly covered bowl to steam as they cool. When the poblanos are cool enough to handle, peel them and discard the stems. Discard the stems of the jalapenos or serranos but do not peel them. Add the roasted chilies and all other roasted vegetables to a blender or processor. Puree until smooth.
  • Heat the olive oil in a non-stick skillet. Add the ground pumpkin seeds and the pureed roasted vegetables. Sauté about 10 minutes until it becomes thick. Salt to taste. This is your pumpkin seed mole.
  • Add the pumpkin seed mole to the hominy. Optionally, you may strain the mole for a smoother soup, but note that you’ll lose some flavor. I choose to add it straight to the soup without straining. Simmer about 10 minutes to blend the flavors. Thin with more water or broth if you like. Adjust for salt to taste. Serve with a combination of garnishes.