Veggie pasole

Name: Veggie pasole
Cuisine: Mexican, Latin American, American
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

4 steps

https://cookieandkate.com/pinto-posole-recipe/

Updated at: Thu, 17 Aug 2023 07:36:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories967.8 kcal (48%)

Total Fat26.9 g (38%)

Carbs151.3 g (58%)

Sugars23.8 g (26%)

Protein40.5 g (81%)

Sodium3438.6 mg (172%)

Fiber38.5 g (138%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2guajillo chili peppers

2 tablespoonsextra-virgin olive oil

1white onion

large, finely chopped

4cloves garlic

pressed or minced

1 tablespoonground cumin

½ cuptomato paste

1bay leaf

3 x 15 ouncespinto beans

cans, rinsed and drained

1 x 15 ounceshominy

can, rinsed and drained

32 ouncesvegetable broth

2 cupswater

½ teaspoonfine sea salt

¼ cupcilantro

Instructions

Step 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.

Step 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.

Step 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.

Step 4

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.