Pinto bean and hominy pozole rojo with queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pinto bean and hominy pozole rojo with queso fresco

Mediterranean, Vegetarian, Diabetes-Friendly, Soy-Free, Gluten-Free, Lean & Clean

2 Servings, 370 Calories/Serving

20 Minutes

A traditional Mexican stew great for entertaining, pozole is as easy to whip up as it is rich in flavor; our version makes for a vegetarian, gluten-free comfort meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • Sun Basket mild chile spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
  • 1½ cups cooked pinto beans
  • 1 cup cooked hominy
  • 1 organic lime
  • 1 cup diced tomatoes
  • 2 ounces organic shredded green or other cabbage
  • 1½ ounces queso fresco

Nutrition per serving

Calories: 370, Protein: 15g (30% DV), Fiber: 15g (60% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 15mg (5% DV), Sodium: 440mg (18% DV), Carbohydrates: 49g (16% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the pozole

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups]. Finely chop enough of the remaining onion to measure ¼ cup [½ cup] for garnish.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the coarsely chopped onion and chile spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is softened, 4 to 5 minutes.
While the onion cooks, prepare the remaining ingredients.


Prep the remaining ingredients; finish the pozole

  • Rinse the pinto beans and hominy.
  • Cut the lime into wedges for garnish.
To the pot with the onion, add the pinto beans, hominy, tomatoes, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the broth is thickened, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the pozole to individual bowls and garnish with the cabbage and finely chopped onion. Crumble the queso fresco on top and serve with the lime wedges.
Kids Can!
  • Measure the onion.
  • Rinse the pinto beans and hominy.
  • Measure the water for the pozole.
  • Garnish with the cabbage and onion.
  • Crumble the queso fresco.