In a dry cast iron pan, dry roast pepitas over medium heat until toasted and popping. Stir constantly to prevent burning. Transfer to blender jar and pulse until ground into a fine meal. Set aside.
Preheat broiler to high. Cook tomatillos until charred on one side. Turn with tongs and cook until charred on the other side. Alternatively, char tomatillos on the grill. Transfer to blender jar and pulse until smooth.
Heat oil in large soup pan. Saute onions, garlic and jalapeño until fragrant, about 2 minutes. Add nutritional yeast, liquid smoke and blended tomatillos. Bring to a boil. Add veggie broth, light beer and ground pepitos. Return to a boil. Add beans, partially cover, and simmer for 20 minutes.
Gently lower chochoyotes into the broth and simmer for 10 – 15 more minutes.
When chochoyotes are cooked, stir in greens and earth balance. Simmer 2 – 5 more minutes, depending on how tender the greens are. Finish with lime juice. Season with salt and pepper to taste.