Pinto bean and hominy pozole rojo with warm tortillas

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

Customer Favorite

Pinto bean and hominy pozole rojo with warm tortillas

Gluten-Free, Soy-Free, Family-Friendly, Vegetarian

2 Servings, 620 Calories/Serving

20 Minutes

A traditional Mexican stew great for entertaining, pozole is as easy to whip up as it is rich in flavor and makes for a comforting vegetarian, gluten-free 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
  • ¼ pound organic cremini mushrooms
  • 1 cup cooked hominy
  • 1 cup cooked pinto beans
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • Sun Basket Mexican simmer sauce base (tomatoes - onion - EVOO - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
  • 4 or 5 sprigs organic fresh cilantro
  • 1½ ounces queso fresco
  • 3 ounces organic shredded green or other cabbage
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories: 620, Protein: 16g (32% DV), Fiber: 14g (56% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 420mg (18% DV), Carbohydrates: 80g (27% DV), Total Sugars: 16g, Added Sugars: 4g (8% 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.

Instructions

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

Wash produce before use

1

Cook the pozole

  • Peel and coarsely chop the onion; finely chop enough onion to measure ¼ cup [½ cup] and set aside for garnish.
  • Coarsely chop the mushrooms.
  • Rinse the hominy and pinto beans.
  • Set aside half the quick-pickle brine for the slaw.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the coarsely chopped onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the hominy, pinto beans, Mexican simmer sauce, 1 cup [2 cups] water, and half the quick-pickle brine and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
While the pozole simmers, prepare the garnishes and the slaw.

2

Prep the garnishes; make the slaw

  • Coarsely chop the cilantro; set aside half for garnish.
  • Crumble the queso fresco for garnish.
In a large bowl, toss together the cabbage, half the cilantro, remaining pickle brine, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Transfer the pozole to individual bowls. Garnish with the slaw and remaining onion and cilantro. Sprinkle the queso fresco on top and serve with the tortillas.
Kids Can!
  • Measure the onion.
  • Rinse the hominy and pinto beans.
  • Measure the water for the pozole.
  • Crumble the queso fresco.
  • Garnish the pozole.


“Absolutely fantastic layers of flavor—awesome comfort food!” —Rowena B.