Green Pozole Stew

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* Exported from MasterCook *

 

Green Pozole Stew

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup raw unsalted pumpkin seeds

1 can tomatillos -- (28-ounce) 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 can white hominy -- (29-ounce) rinsed and drained

2 3/4 teaspoons salt -- or to taste

Optional toppings: minced white onion,

diced avocado tossed with lemon juice,

minced raw or pickled jalapenos

 

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

spinach. (Tomatillos resemble small green tomatoes with papery husks, 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. 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. Puree thoroughly.

 

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

through a wiremesh strainer into pan, scraping with a rubber spatula to force

mixture through. Discard solids remaining in strainer.

 

4. Cook puree for 5 minutes, stirring often. Whisk in ground pumpkin seeds,

reduce heat to low, and simmer 10 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 own

combination of toppings.

 

VEGAN

 

PER SERVING: 225 CAL (40% from fat), 7g PROT, 10g FAT (2 sat), 29g CARS, 993mg

SOD, 0mg CHOL, 7

7.4g FIBER.

 

Copyright:

" 2002 Front Porch Collection "

 

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Per Serving (excluding unknown items): 126 Calories; 5g Fat (33.3% calories from

fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 2482mg

Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0