Description
Nothing beats homemade Pinto Posole, especially when it’s cold outside. Be it freshly made or leftover from last night, it is good either way. It is healthy, spicy, and savory!
Ingredients
Units
Scale
2 to 4 guajillo chili peppers
2 tbsp. extra-virgin olive oil
1 large white onion (finely chopped)
4 cloves garlic (minced)
1 tbsp. ground cumin
1/2 c. tomato paste
1 bay leaf
3 cans (15 ounces each) of pinto beans (rinsed and drained)
1 can (15 ounces) hominy (rinsed and drained)
4 cups vegetable broth
2 cups of water
1/2 tsp. fine sea salt, to taste
1/4 cup cilantro (chopped, divided)
1 lime (halved)
Garnishes: (optional)
Sliced avocado, chopped radish, onion, jalapeno, or shredded green cabbage
Instructions
- Remove the stem ends of the chilis and get rid of as many seeds as possible. Rinse and pat them dry.
- Heat an empty soup pot over medium heat. Toast the chilis in it while pressing them flat using a spatula for a few seconds until fragrant. Flip them over and do the same. Set aside the toasted chilis.
- Using the same pot, heat the olive oil until shimmering. Add the onion and a pinch of salt and cook while stirring constantly for about 5 minutes or until the onions are tender and translucent.
- Add the cumin and garlic. Stir and cook for about 1 minute or until fragrant.
- Add the tomato paste and cook for about 1 minute as well.
- Add the toasted chilis, hominy, beans, bay leaf, vegetable broth, and water to the same pot. Add about 1/2 tsp. of salt and increase the heat to medium-high.
- Bring the mixture to a simmer, reduce the heat, and cook for about 25 minutes.
- Discard the chili peppers and bay leaf. Add the cilantro and lime juice.
- Divide the soup into bowls and garnish with lime wedges.
Notes
- Add more salt and lime juice if needed.
- Prep Time: 22 minutes
- Cook Time: 33 minutes