Pico Posole Pintos
Warm, hearty, and bursting with bold Mexican-inspired flavors, Pico Posole Pintos is a satisfying fusion of rustic comfort and fresh zest. This vibrant dish stars tender pinto beans, hearty hominy, and a fragrant blend of cumin, oregano, and chili powder, all simmered in a rich broth for a deeply flavorful base. The magic happens when it's topped with a bright, homemade pico de gallo featuring Roma tomatoes, jalapeño, lime juice, and fresh cilantro, adding a refreshing pop of color and tangy flair. Perfect for weeknight dinners or casual gatherings, this one-pot wonder is easy to prepare and can be tailored to vegetarians with vegetable broth. Serve with crispy tortilla strips for added crunch, and enjoy a soul-warming bowl that’s as nourishing as it is delicious! Keywords: pinto beans, posole recipe, hominy, Mexican comfort food, vegetarian-friendly, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 cups Pinto beans
- 1 cup Hominy (canned, drained and rinsed)
- 4 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro (chopped)
- 3 Roma tomatoes (diced)
- 1 Jalapeño (minced)
- 2 tablespoons Lime juice
- 1 cup Tortilla strips (optional, for serving)
Instructions
Rinse and sort the pinto beans, then soak them in water overnight or for at least 8 hours. Drain and rinse before using.
In a large soup pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
Add the minced garlic, ground cumin, oregano, and chili powder to the pot. Stir and cook for 1 minute until fragrant.
Add the soaked pinto beans, chicken or vegetable broth, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 40-50 minutes until the beans are tender.
Add the rinsed hominy to the pot and simmer for an additional 10 minutes to heat through.
While the beans are cooking, prepare the pico de gallo in a small bowl. Combine the diced Roma tomatoes, minced jalapeño, fresh lime juice, and half of the chopped cilantro. Mix well and set aside.
Taste the posole and adjust seasoning with additional salt and pepper if needed.
Ladle the posole into bowls and top each serving with a spoonful of the fresh pico de gallo. Garnish with the remaining chopped cilantro and, if desired, crispy tortilla strips.
Serve hot and enjoy this comforting dish!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7192 mg | 313% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 18.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3163 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
