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!
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)
Sliced avocado, chopped radish, onion, jalapeno, or shredded green cabbage
- 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.
- Add more salt and lime juice if needed.