Pinto bean and hominy pozole rojo with warm tortillas
Spicy, Gluten-Free, Soy-Free, Vegetarian
35 – 45 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 vegetarian, gluten-free comfort meal.
In your bag
- 1 white onion
- 1 or 2 cloves peeled fresh garlic
- 1 cup cooked hominy
- 1½ cups cooked pinto beans
- 5 ounces cremini mushrooms
- Sun Basket pozole seasoning blend (ancho chile powder - cumin - dried Mexican oregano - cloves - honey - olive oil - apple cider vinegar)
- 1½ cups diced tomatoes
- 1 cup vegetable broth
- 2 or 3 red radishes
- 3 or 4 sprigs fresh cilantro
- 1 lime
- 6 Mi Rancho 100% corn tortillas
- 3 ounces shredded green cabbage
- 2 ounces queso fresco
Pozole is often served at celebrations. There are many variations: white versions without tomatoes, and green versions made with tomatillos instead of tomatoes. It’s usually made with meat, typically pork, but here, beans take the place of the meat.
Protein: 21g (42% DV), Fiber: 19g (76% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 20mg (7% DV), Sodium: 840mg (35% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 84g (28% DV), Total Sugars: 21g, Added Sugars (Honey in pozole seasoning): 2g (4% DV). Not a significant source of trans fat.