Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe

Ingredients

• For the Salsa Verde
• 1 1/2 pounds tomatillos, husks and stems removed
• 1 to 2 jalapeño or serrano peppers, stem and seeds removed
• 2 medium white onions, divided
• 1 bunch fresh picked cilantro leaves and tender stems, divided
• Kosher salt
• 2 tablespoons fresh juice from about 2 limes, plus 1 lime cut into wedges for serving
• For the Filling
• 2 tablespoons vegetable oil
• 4 medium cloves garlic, thinly sliced, divided
• 2 teaspoons ground cumin seed
• 1 teaspoon ground ancho chili powder
• 2 bunches flat leaf spinach, washed and roughly chopped
• Freshly ground black pepper
• 1 (28-ounce) can hominy, drained
• For the Cashew Cream
• 1 cup rosted cashews
• 1 medium clove garlic
• 2 chipotle peppers packed in adobo sauce
• 1/2 cup water or vegetable stock
• 1 teaspoon red wine vinegar
• To Assemble
• 18 soft corn tortillas, warmed and wrapped in foil or stored under a damp dish towel

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