Vegetarian Pozole Verde (Hominy Soup)

Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.

Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.

Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.