Popcorn Posole

Husk, rinse, and halve the tomatillos. Trim, peel, and quarter the onion. Rinse and trim the chiles; chop the poblano and halve the serrano. Peel 6 garlic cloves. Rinse and trim the cilantro, oregano, and half the parsley; strip the oregano leaves from the stems. Put the pumpkin seeds in a large dry pot over medium heat and toast, shaking frequently, until they start to puff, 3 to 5 minutes. Reserve 2 tablespoons; grind the remaining seeds in a food processor. Add the tomatillos, onion, poblano, half the serrano, the garlic, half the cilantro, the oregano, parsley, and a large pinch each salt and pepper and purée. Taste and adjust the seasoning, blending in the remaining serrano half if you’d like.

Put 1 tablespoon oil in the same large pot over medium-high heat. Add 3 popcorn kernels and cover; when they pop, add the remaining corn, cover, and lower the heat to medium. Cook, shaking occasionally until you can count to 3 between pops, 3 to 5 minutes; remove the pot from the heat briefly if you smell burning. Transfer the popcorn to a bowl.

Put 2 tablespoons oil in the same pot over medium heat. When it’s hot, carefully add the mole and cook, stirring occasionally until it’s darkened and fragrant, 5 to 10 minutes. Add 2 cups water, stir, and bring to a boil. Reduce the heat to a gentle bubble and cook, stirring occasionally until thickened, 10 to 15 minutes. Rinse the beans.

Rinse and halve the limes; juice 1 1/2 into a large bowl; tear in the reserved cilantro. Rinse, peel, and grate the jicama (by hand or in a food processor). Add it to the bowl with a sprinkle of salt and pepper and the reserved pumpkin seeds and toss; taste and adjust the seasoning.

Add the beans and corn to the pot and cook until the flavors meld, 3 to 5 minutes. Add the popped popcorn and stir to combine; taste and adjust the seasoning. Serve the posole topped with the jicama salad. Pass the lime wedges at the table.