Rancho Gordo Vegan Green Posole

1½ onions, white or red, peeled and halved 4 garlic cloves, peeled 15 to 20 tomatillos, papery husks removed 2 poblano chiles 1 serrano chile 2 tablespoons extra virgin olive oil ½ cup roasted hulled pumpkin seeds (pepitas), ground 1 cup coarsely chopped cilantro 2 teaspoons dried Mexican oregano or Rancho Gordo Oregano Indio 5 to 6 cups vegetable broth 


GARNISHES: Lettuce, sliced very thin Red onion, finely chopped Dried Mexican oregano or Rancho Gordo Oregano Indio Radishes, sliced thin Mexican limes or key limes, quartered Tostadas


Warm a dry comal or skillet over medium heat. Roast the onions, garlic, tomatillos, and chiles, turning occasionally, until charred and slightly softened, 15 to 20 minutes. Work in batches, if necessary.

Steam the serrano chile, but don’t skin or seed it. Place the poblano chiles in a large bowl; cover with a plate and rest for about 30 minutes. 

Remove chiles from the bowl; remove and discard the charred skin. Halve each chile, removing stems, ribs, and seeds. 

In a blender, working in batches if necessary, combine the roasted chiles, vegetables and their juices, and enough of the hominy-cooking liquid to allow the blender blades to move. Blend well, scraping down blender as needed.

In a large stockpot over medium heat, warm the oil. Add the vegetable puree; adjust heat to maintain a simmer.

In the blender, combine the cilantro, oregano, and 1 cup of broth; blend well. Add to the vegetable mixture along with 4 additional cups of broth.