Green Mushroom Chile Pozole

 

Green Mushroom Chile  Pozole

Ingredients
8 ounces dried pinto beans, about 1 heaping cup
1 white onion, chopped cone #3
2 cups trumpet mushrooms cut into slices
1 pound tomatillos, husks removed
5 cloves garlic, cone #1
1/2 cup raw pumpkin seeds
6 cups water or vegetable broth
1 small bunch cilantro, tough stems removed
1 (7-ounce) cans large chopped green chilies, drained
1 (4-ounce) can diced jalapeños drained
1 (25-ounce) can white hominy drained and rinsed
To Garnish: 
Lime slices
Green onion
Cilantro leaves
Tortilla chips
Sliced radish
Shredded fresh cabbage
Sliced green olives
Fresh avocado
  Instructions
Pick through the pinto beans and remove any rocks if you see them. Rinse beans well then cover with water and let soak overnight. If you don’t have time to do this, you can cook beans from dry, but it will take longer.  Cook the Beans-  dump out water  the beans were soaking in add fresh water- start on high heat- cook until up to a boil then place lid on and turn down. In large stock pot add onion, tomatillos, and garlic in skillet. Saute well  cook until it is golden brown, but not burnt. Meanwhile preheat a frying pan over medium heat. Add pumpkin seeds and fry in a little oil until toasted and starting to pop. Season with salt and transfer to a blender. Once vegetables are cooked well, add them to the blender as well along with 1/2 cup of the water or vegetable broth (if using) and the cilantro. Blend on high until very smooth. Put blended mix into the large stock pot Add remaining 5 1/2 cups of water or broth cooked pinto beans  green chiles, and jalapeños. Add hominy and season with salt (start with 2 teaspoons and go from there). Serve with as many garnishes as you can stand. 
 
If you want red pozole add in tomatoe paste and dried red chilies to blender mix.