Pinto Posole
Ingredients
The base
-
2 to 4
pieces
guajillo chili peppers
-
2
tablespoons
extra-virgin olive oil
-
1
large
white onion, finely chopped
-
4
cloves
garlic, pressed or minced
-
1
tablespoon
ground cumin
-
½
cup
tomato paste
-
1
piece
bay leaf
-
3
cans (15 ounces each)
pinto beans, rinsed and drained
-
1
can (15 ounces)
hominy, rinsed and drained
-
32
ounces
vegetable broth
-
2
cups
water
-
½
teaspoon
fine sea salt, to taste
-
¼
cup
chopped cilantro, divided
-
1
piece
lime, halved
Recommended garnishes
-
to taste
sliced avocado
-
to taste
shredded green cabbage
-
to taste
chopped radish
-
to taste
onion
-
to taste
jalapeño
Instructions
- Remove the stems and seeds from the chilis, then rinse and dry them.
- Toast the chilis in a dry pot until fragrant, then set aside.
- In the same pot, heat olive oil and cook the onion with a pinch of salt until tender.
- Add garlic and cumin, cooking until fragrant, then stir in the tomato paste.
- Add the toasted chilis, bay leaf, hominy, beans, vegetable broth, and water. Season with salt and bring to a simmer.
- Reduce heat and simmer for 25 minutes, stirring occasionally.
- Remove the chilis and bay leaf, then stir in cilantro and lime juice. Adjust seasoning as needed.
- Serve in bowls, garnished with lime wedges and other toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
36g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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