Cookie and Kate · by Cookie and Kate★ 4.8
Pinto Posole
NUTRITION · PER SERVING55M COOK
CAL 29%·PRO 54%
CARBS 96G67% OF CAL
23G FIBER11G SUGAR62G OTHER
FAT 11G18% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican posole made with pinto beans instead of pork, spiked with chile and cumin. Spicy and deeply flavored, it improves with time.
mainmexicansoupbeans🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 1/2 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
- 1/2 teaspoon fine sea salt, to taste
- 1/4 cup chopped cilantro, divided
- 1 lime, halved
- Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño
At a glance
PER SERVING · TIME 55M
CAL 29%·PRO 54%
CARBS 96G67% OF CAL
23G FIBER11G SUGAR62G OTHER
FAT 11G18% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 22m
- Cook
- 33m
- Sodium
- 2017mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 989mg
- Calcium
- 254mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 22M
- SODIUM
- 2017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.