Vegetarian Pozole Verde [Eat]

Since I have been craving soups lately, I decided to look for a vegetarian pozole recipe. You see, my favorite pozole is the green one because the tomatillos give it a tart flavor, which I love. Plus according to my Mom, you can basically add all the green veggies you have in your fridge, including peppers, spinach, lettuce, cilantro, kale, etc. That sounds like tons of vitamins and pretty healthy.
This is a typical Mexican dish and dates back to the prehispanic era. Usually, it's made with chicken or pork (pork one is so good), but since I am trying to cut back on meat I will be substituting the meat with mushrooms. Also, to add more protein I substituted the hominy for garbanzo/chickpeas.

The following recipe makes 4 servings. Let's begin.

INGREDIENTS: 

• 4 Tomatillos
• 3 Cups of sliced Mushrooms 
• 1 Cup of Spinach (I also added Kale)
• 1 Garlic Clove
• 1 Serrano Pepper
• 1 Poblano Pepper
• 1 Can of Garbanzo Beans 
• 1/2 Cup of Cilantro
• 1/4 of an Onion
• 1 Tsp of Oregano
• 1 Tsp of Cumin 
• 1 Tblsp of Pumpkin Seeds
• Salt to taste
• To Garnish:
• Avocado, Radish, Lime, Onion, and Lettuce. 

DIRECTIONS: 

• Roast the Tomatillos, Garlic, Onions, Serrano and Poblano (make sure to skin the poblano, directions here). You can also roast the pumpkin seeds, but make sure not to burn them. 
• Once roasted place them in the blender along with the Spinach, Cilantro, Oregano, Cumin, a cup of water and some salt. 
• Place the blended ingredients on a pot along with 4 cups of water, mushrooms and garbanzo beans. Mix ingredients well until boil. 
• Let it rest in low heat for 10 minutes. 

To garnish use the radish, lime, avocado, lettuce and chopped onions. You can also eat it along with corn chips. If you want the pozole hot, you can also include more serrano peppers on top.