Pozole Verde Con Hongos

Preparation

1. Step 1

   Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.

   Step 2

   Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)

   Step 3

   Heat oil in a large pot over high. Once it’s hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8–10 minutes.

   Step 4

   Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.

   Step 5

   Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12–15 minutes. Taste and season pozole with more salt if needed.

   Step 6

   Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.