1 tbsp. Vegetable oil  1 ½ lb. Maitake or oyster mushrooms 1 cup Diced onion 6 cloves Garlic, minced ½ cup Raw pumpkin seeds, pepitas 2 Poblano peppers 3-4 Serrano peppers 4 Tomatillos, medium ½ cup Chopped cilantro 1 cup Leafy greens 1 sprig Epazote ¼ tsp. Cumin, ground ¼ tsp. Mexican oregano, dried 2 qts. Vegetable stock 1 can (29oz) White hominy 29 oz

1 Avocado, pitted and diced 4 Red radishes, sliced ½ Head Romaine or iceberg lettuce 4 Tostadas



Toast the pumpkin seeds lightly in a small sauté pan over medium heat. Sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min. Remove the mushrooms from the pot, and add the onions. Sweat onions until tender, about 4-5 mins. Add garlic and cook for two more mins. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.



Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler set to HI for 3 mins or until the peppers have begun to get dark spots. Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 mins. Peel poblano peppers and remove the stems and seeds.



Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth. Strain the sauce into a med sauce pot set to med-low heat. Let sauce simmer for 5-6 mins Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 mins

– I think the mushrooms are perfect in this, but you can also use jackfruit. – I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms. – You can increase or decrease the amount of serrano peppers according to your heat tolerance. – Chayote or zucchini would make a good addition to this.