Creamy Pumpkin Seed and Green Chile Posole

We LOVED this recipe!! I added an extra onion and garlic pods to be blackened. I also put in shredded cabbage when simmering. Delicious! I will make this again!!

the taste was excellent. this is not your traditional posole in that it is more a stew than a soup.the flavors and textures gave a real heartiness to the soup, an earthiness that was very pleasing. for meat lovers, i added rotisserie chicken to the bowl and ladeled the "stew" over. most satisfying.

We double the pumpkin seed salsa part of the recipe just so that we can have extra on hand. We love the flavors and textures. This is a great vegetarian meal, friends loved it, and it is affordable. We are glad we tried it.

In step one where the recipe calls for broiling the peppers, tomatillos, onions, etc. until they are "browned to blackened all over" -- take this literally. The resulting blended combo, when done according to directions, is what gives the base heft and earthiness. I made the mistake of tossing under-broiled (but soft) tomatillos in the blender, which resulted in a very acidic broth that required altering the recipe with a dash of agave and chicken broth and a very long simmer -- and it still seemed a bit 'unripe'. I prefer traditional posole with pork, but if I were to make this again, I'd broil the different vegetables separately.