These past two months have gone by without posting, but not without cooking. Luckily for me though, a lot of it has been done by John! Since he finished the semester back in the middle of May, he has been making a number of tasty creations, including these chickpea sandwiches, green smoothies with almond milk, and a number of pizzas.
There has also been a number of new favorites from some of my favorite cookbooks, including David Lebovitz’s Ready for Dessert, The Smitten Kitchen Cookbook, and The Sprouted Kitchen Cookbook. I highly recommend all of them! I’ve had a lot of fun exploring recipes from these books.
My favorite recent meal was the Pozole with Green Mole from Vegetarian Cooking for Everyone (the cooking bible from Deborah Madison). Actually, this is one of my favorite dishes of all time. This is not the first time I’ve made or consumed this dish (Stephanie was the first to make this one), but this time around, I was struck by how quick and easy it actually is, especially when using canned hominy. Is making pozole from scratch, versus using canned hominy, worth it? Yes. But you shouldn’t not make this because you don’t feel like making the dried stuff from scratch. Just use the canned stuff. It is still incredible. When you’re feeling extra ambitious, go ahead and make the pozole from scratch.
And even though there are a number of dirty dishes, this recipe is so fun to make. The green on green on green ingredients are so pretty, the tomatillos are wicked cute, and you’ll feel like you’re making a magic potion when you add romaine leaves to the sauce and then fry it. But it will seem the most magical when you finally taste the finished product.
Pozole with Tomatillo-Pumpkin Seed Mole
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison
- 2 29-oz cans of hominy
- 1 onion, finely diced
- 1 garlic clove, chopped
- ¾ cup of roasted pepitas/hulled pumpkin seeds
- 1 pound tomatillos, husks removed
- 10 romaine leaves, cut into strips
- 2 jalapeños, roughly chopped
- 1 tablespoon vegetable oil
- kosher salt
- garnishes: lime wedges, diced avocado, Mexican oregano, Cholula, corn tortillas (homemade are really good here), quesadilla wedges, a bottle of beer…
Prepare the hominy:
Drain the hominy. Add it to a pot with 5 cups of water, along with the minced onion and garlic, and salt to taste (I’d start with ½ teaspoon of kosher salt). Simmer for approximately 20 minutes (while you are preparing the mole). Add water in ½ cup increments if the pot gets a little dry.
Prepare the mole:
If you are using pepitas/pumpkin seeds that are already roasted, you can go right to pulverizing them in the food processor. If they aren’t toasted yet, toast them in a skillet on the stove top first before grinding. Set aside.
Cook the tomatillos in boiling water for 10-12 minutes, until they are dull colored and soft. Drain. When cooled slightly, add to the blender along with the romaine leaves, jalapeños, cilantro, and a cup of water. Press your favorite blender settings to juice it up. You now how a blender full of delicious green.
Heat a tablespoon of oil in a large skillet. Add the mole, and stir frequently. Cook for about 5 minutes. Add the ground pepitas, and fry for about 12 minutes, until thickened. Then, strain it through a fine mesh sieve. Discard the solids. Taste for salt (the mole might taste quite bitter and spicy at this point – don’t worry. It will be magical when paired with the slightly sweet hominy).
Put it all together:
Taste the simmering hominy for salt. Depending on if you used salted pepitas earlier, your mole may have some salt in it, but probably not enough if the hominy tastes flat. Add the mole to the hominy and stir it all up.
Serve with your favorite garnishes. I like Mexican oregano, avocado, lime, and cilantro — it carries the green theme through, and they just taste right. Some people add sour cream, but I think that actually muddies up the flavor, so I don’t add that anymore. Homemade corn tortillas or corn quesadillas on the side are marvelous. Beer is a great beverage to consume here.