Main Dishescookieandkate4.8
Pinto Posole
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.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 22 min🔥 Cook: 33 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●dutch oven
- ●spatula
- ●oven
- ●bowl
📝 Preparation Steps
1
Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.
2
Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
(15 ounces each) pinto beans, rinsed and drained3 cans(15 ounces) hominy, rinsed and drained1 can(4 cups) vegetable broth32 ounceswater2 cups
3
In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about ⏱️ 5 minutes. Add the garlic and cumin and cook until fragrant while stirring, about ⏱️ 1 minute. Add the tomato paste and cook, while stirring, for ⏱️ 1 minute.
garlic, pressed or minced4 cloves(15 ounces each) pinto beans, rinsed and drained3 cans(15 ounces) hominy, rinsed and drained1 can(4 cups) vegetable broth32 ouncesground cumin1 tablespoon
4
Add the toasted chili peppers, bay leaf, hominy, beans, vegetable broth and water to the pot. Stir in ½ teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for ⏱️ 25 minutes.
bay leaf1(15 ounces each) pinto beans, rinsed and drained3 cans(15 ounces) hominy, rinsed and drained1 can(4 cups) vegetable broth32 ounceswater2 cups
5
Remove the chili peppers and bay leaf from the soup and discard them. Stir the cilantro and juice of ½ lime into the soup. Taste, and add more salt (I usually add at least ¼ teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.
bay leaf1(15 ounces each) pinto beans, rinsed and drained3 cans(15 ounces) hominy, rinsed and drained1 can(4 cups) vegetable broth32 ounceslime, halved1
6
Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.
(15 ounces each) pinto beans, rinsed and drained3 cans(15 ounces) hominy, rinsed and drained1 can(4 cups) vegetable broth32 ounceslime, halved1
Nutrition Facts
calories
382 calories
fat Content
9.8 g
serving Size
1 large bowl, without garnishes
fiber Content
4.2 g
sugar Content
5.5 g
sodium Content
1467.3 mg
protein Content
15.9 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
60.7 g
saturated Fat Content
1.1 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...