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A scrumptious base of toasted pumpkin seeds, simmered with poblano chilis and tomatillos, spiked with pork rib meat and topped with cilantro, radishes and a squeeze of lime.
First things first, gather your ingredients. Then chop up the chilis, tomatillos, onion, and garlic. Add them with some water into a blender and puree until smooth.
I thought I had some tomatillos on hand but I didn't, and I was making this a couple of days before Thanksgiving so no way I was going to darken the door of any supermarket, so I used a 7 oz can of mild salsa verde that I found in the cupboard, bingo!! the first ingredient, tomatillos.
The next thing to do is toast the pumpkin seeds, then the oregano. Set aside
While the pumpkin seeds and oregano are cooling, add the green chili puree to a hot but not smoking skillet, add some salt and simmer for about 10 minutes.
While the green chili puree is simmering, place the pumpkin seeds and oregano in the blender with some broth and puree until smooth. Stir the pumpkin seed mixture into the simmering green sauce and simmer for about 8 minutes more.
By now the aromas are killing you and you can't wait for this to be done.
Finally, add more broth, pozole, zucchini and simmer for 10 minutes more.
The "real deal" recipe is vegetarian and features more and some different vegetables than I used and I added some pork.
I'm still receiving compliments and comments about the soup.
I know you'll make this soup your own and add what you and your family like. Trust me, you'll love it.
1/2 cup pumpkin seeds
1. Heat a small skillet or comal over medium heat. Add the pumpkin seeds and toast for 3 to 4 minutes, stirring often, until they begin to brown and pop, like popcorn. Transfer to a bowl.
And that's that!