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19Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil (optional)
- 1 1/2 lb. oyster mushrooms (or Maitake, chopped)
- 1 cup diced onion
- 6 cloves garlic (minced)
- 1/2 cup pumpkin seeds (pepitas)
- 2 poblano peppers
- 4 serrano peppers
- 4 tomatillos (medium)
- 1/2 cup chopped cilantro
- 1 cup leafy greens (spinach, radish greens, swiss chard)
- 1 sprig epazote
- 1/4 tsp. cumin (ground)
- 1/4 tsp. Mexican oregano (dried)
- 2 qt. vegetable stock
- 29 oz. white hominy (29 oz, drained, and rinsed)
- 1 avocado (pitted and diced)
- 4 red radishes (sliced)
- 1/2 head romaine lettuce (finely shredded, julienned)
- 4 tostadas
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol |
| Sodium2460mg102% |
| Potassium1600mg46% |
| Protein17g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber19g76% |
| Sugars16g |
| Vitamin A160% |
| Vitamin C70% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Alisa 3 years ago
My kids said it looked like barf, but they actually loved the taste! I made a lot of weeknight shortcuts: using frozen chopped onion & spinach, leaving the mushrooms in, and subbing green tomatillo salsa for the peppers because I didn’t have any fresh ones or even canned diced green chilies.
Jennifer Daniels 5 years ago
Delicious! I used pasilla peppers, 2 different types of serrano (all seeds removed for Keith). I also added extra ezpaote. Hit the edge of spiciness.