From Cookie and Kate
Pinto Posole
- Time
- 55 min
- Makes
- 4
- Ingredients
- 15
12 things you may not have.
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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
Nutrition · per serving
1 large bowl, without garnishes per serving
- Calories
- 382 kcal
- Fat
- 9.8 g
- Fiber
- 4.2 g
- Sugar
- 5.5 g
- Sodium
- 1467.3 mg
- Protein
- 15.9 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 60.7 g
- Saturated fat
- 1.1 g
As published by Cookie and Kate.
The method
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