Creamy Pumpkin Seed and Green Chile Posole
Annabelle Breakey
A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowderlike texture.
This recipe and others like it can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”
How to Make It
Step 1
1
Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.
Step 2
2
Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
Step 3
3
Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.
Step 4
4
Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
Step 5
5
Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
Step 6
6
Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.
Ingredients
1 large yellow onion, cut into wedges
3 large poblano chiles
1 serrano chile
1 1/2 pounds tomatillos, husks removed, rinsed
4 unpeeled garlic cloves
2 dried ancho chiles, stemmed and seeded
About 1 cup salted, roasted pumpkin seeds (pepitas), divided
2 cans (29 oz. each) white hominy, rinsed and drained
5 to 6 cups vegetable broth
About 5 tsp. dried Mexican oregano, divided
1 teaspoon ground cumin
1 large zucchini, cut into large dice
Accompaniments: corn tortillas, cilantro leaves, thinly sliced green onions, and crumbled cotija cheese
Directions
Step 1
1
Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.
Step 2
2
Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
Step 3
3
Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.
Step 4
4
Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
Step 5
5
Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
Step 6
6
Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.
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