Comments

Susan ServinBroccoli Apple Salad 7 days ago
Try this too!
Susan ServinTurkey Pot Pie 7 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 1 month ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 1 month ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Pinto Posole

Blossom Lady
Aug 04, 2021 07:51 AM
Pinto Posole

Posole, pronounced poh-sOH-lay, is a Mexican stew that typically features shredded pork, dried chilis, hominy and cumin. In Mexico and New Mexico, it’s often served on celebratory occasions like Christmas or New Years, but it’s great on any chilly day.

My variation with pinto beans instead of pork is not quite authentic, but it’s full of redeeming fiber and protein. It straddles the line between a soup and a stew, so I’m using those words interchangeably here.

This hearty vegan posole is made with pinto beans instead of pork! This easy Mexican posole recipe is healthy, spicy and delicious. Leftovers taste even better the next day. Recipe yields 4 bowls.

Ingredients:

  • 2 to 4 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 (4 ounces) tomato paste
  • 1 bay leaf
  • 3 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (15 ounces) hominy, rinsed and drained
  • 32 ounces (4 cups) vegetable broth
  • 2 cups water
  • ½ teaspoon fine sea salt, to taste
  • ¼ cup chopped cilantro, divided
  • 1 lime, halved
  • Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño
Prep Time:
22 minutes
Cook Time:
33 minutes
Total Time:
55 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments