Pinto Posole

Pinto Posole

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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

Directions

Want to see the entire recipe? Click here Published April 11, 2018.

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