Zesty Vegetable & Finger Lime Pozole with Sweet & Spicy Pepitas

Zesty Vegetable & Finger Lime Pozole

with Sweet & Spicy Pepitas

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving

Finger limes have been called the “caviar of citrus,” and with good reason. An Australian variety that has only recently become widely available in America, finger limes are long, dark green or purplish brown and exceptionally delicious. Unlike that of common limes, the pulp of finger limes slides right out of the rind in large, juicy vesicles. They really do look like caviar. And their taste—tart and earthy, with notes of both lemon and lime—is unbelievably delicious. (In this recipe, you’ll be using both regular limes and finger limes. Save the finger limes for the last step.)

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Zesty Vegetable & Finger Lime Pozole with Sweet & Spicy Pepitas
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Rinse and drain the hominy. Peel and mince the garlic. Using a peeler, remove the rind of the lime, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lime. Pit, peel and medium dice the avocado. Toss the avocado with the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper to taste. Roughly chop the cilantro leaves and stems. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Cut the radishes into thin matchsticks and place in a bowl of ice water.

Start the pozole:
2 Start the pozole:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the tomatillos & hominy:
3 Add the tomatillos & hominy:

Add the tomatillos to the pot; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the tomatillos have softened. Add the hominy, lime zest, half the cilantro and 2 cups of water; season with salt and pepper. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 13 to 15 minutes, or until slightly reduced in volume. Remove from heat.

Toast the pepitas:
4 Toast the pepitas:

While the pozole simmers, in a small, dry pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas, sugar and as much of the remaining spice blend as you’d like (depending on how spicy you’d like the pepitas to be); season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted and fragrant. Transfer to a paper towel-lined plate. Set aside to cool slightly.

Finish & plate your dish:
5 Finish & plate your dish:

Stir the juice of the remaining lime wedges into the pozole; season with salt and pepper to taste. Divide the soup between 2 bowls. Garnish with the seasoned avocado, toasted pepitas, radishes (draining before adding) and remaining cilantro. Cut each finger lime in half; using your fingers, squeeze upward from the rounded bottom to release the pulp. Divide the finger lime pulp between the bowls. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Rinse and drain the hominy. Peel and mince the garlic. Using a peeler, remove the rind of the lime, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lime. Pit, peel and medium dice the avocado. Toss the avocado with the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper to taste. Roughly chop the cilantro leaves and stems. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Cut the radishes into thin matchsticks and place in a bowl of ice water.

2 Start the pozole:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Start the pozole:
Add the tomatillos & hominy:
3 Add the tomatillos & hominy:

Add the tomatillos to the pot; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the tomatillos have softened. Add the hominy, lime zest, half the cilantro and 2 cups of water; season with salt and pepper. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 13 to 15 minutes, or until slightly reduced in volume. Remove from heat.

4 Toast the pepitas:

While the pozole simmers, in a small, dry pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas, sugar and as much of the remaining spice blend as you’d like (depending on how spicy you’d like the pepitas to be); season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted and fragrant. Transfer to a paper towel-lined plate. Set aside to cool slightly.

Toast the pepitas:
Finish & plate your dish:
5 Finish & plate your dish:

Stir the juice of the remaining lime wedges into the pozole; season with salt and pepper to taste. Divide the soup between 2 bowls. Garnish with the seasoned avocado, toasted pepitas, radishes (draining before adding) and remaining cilantro. Cut each finger lime in half; using your fingers, squeeze upward from the rounded bottom to release the pulp. Divide the finger lime pulp between the bowls. Enjoy!