Pinto Posole

Name: Pinto Posole
Yield: 4 servings
Ingredients: Guajillo Chile; Anchovy, Dried; Chili Powder; Extra Virgin Olive Oil; White Onion; Red Bell Pepper; Jalapeño Pepper; Garlic Clove; Ground Cumin; Tomato Paste; Dried Bay Leaf; Canned Pinto Beans; Canned Pinto Beans; Canned Black Beans; Canned Hominy; Vegetable Broth; Fine Sea Salt; Chopped Cilantro; Lime; Avocado; Sliced Green Cabbage; Chopped Radish; Chopped Onion; Chopped Jalapeño Pepper

Cookie and Kate

Serves: 4 Save

Ingredients (15)

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