Pozole Verde Con Hongos

Name: Pozole Verde Con Hongos
Ingredients: 1¼ lb. tomatillos, husks removed, rinsed; 2 garlic cloves; 3 poblano chiles, halved, seeds removed, coarsely chopped; 1 serrano chile, coarsely chopped (optional); 1 cup salted, roasted pumpkin seeds (pepitas); 1 cup chopped cilantro, plus more for serving; 1 cup chopped parsley, plus more for serving; 3 Tbsp. chopped white onion, plus more for serving; 6 cups low-sodium vegetable broth, divided; 1½ tsp. kosher salt, divided, plus more; 2 Tbsp. vegetable oil; 2 lb. mixed mushrooms (such as white button and crimini), thinly sliced; ½ tsp. freshly ground black pepper; 3 cups cooked hominy or giant corn (see Cook's Note below) or two 15-oz. cans hominy, drained; 2–3 radishes, trimmed, halved, thinly sliced crosswise; Lime wedges and dried oregano (for serving)

"This vegetarian pozole relies on meaty mushrooms and, of course, toothsome hominy to become a filling, soul-nourishing meal-in-a-bowl...."

INGREDIENTS

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1¼ lb. tomatillos, husks removed, rinsed

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2 garlic cloves

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3 poblano chiles, halved, seeds removed, coarsely chopped

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1 serrano chile, coarsely chopped (optional)

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1 cup salted, roasted pumpkin seeds (pepitas)

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1 cup chopped cilantro, plus more for serving

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1 cup chopped parsley, plus more for serving

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3 Tbsp. chopped white onion, plus more for serving

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6 cups low-sodium vegetable broth, divided

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1½ tsp. kosher salt, divided, plus more

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2 Tbsp. vegetable oil

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2 lb. mixed mushrooms (such as white button and crimini), thinly sliced

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½ tsp. freshly ground black pepper

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3 cups cooked hominy or giant corn (see Cook's Note below) or two 15-oz. cans hominy, drained

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2–3 radishes, trimmed, halved, thinly sliced crosswise

•

Lime wedges and dried oregano (for serving)

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