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.

One-Pan Meal

Pinto bean and hominy pozole rojo with warm tortillas

Spicy, Gluten-Free, Soy-Free, Vegetarian

2 Servings, 690 Calories/Serving

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.

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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 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

Ingredient IQ

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.

Nutrition per serving

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.
Contains: Milk.


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

Wash produce before use


Start the pozole

  • Peel and coarsely chop the white onion; set aside about ¼ cup for garnish.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic and remaining onion, season with salt, and cook, stirring occasionally, until the onion is softened, 4 to 5 minutes.
While the onion and garlic cook, prepare the hominy, pinto beans, and mushrooms.


Finish the pozole

  • Rinse the hominy and pinto beans.
  • Coarsely chop the mushrooms.
When the onion is softened, add the hominy, pinto beans, mushrooms, pozole seasoning blend, tomatoes, vegetable broth, and 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broth is thickened and the mushrooms are tender, 10 to 12 minutes.
While the pozole simmers, prepare the garnishes and heat the tortillas.


Prep the garnishes

  • Trim the ends from the radishes; thinly slice the radishes.
  • Remove any coarse stems from the cilantro.
  • Cut the lime into wedges.


Warm the tortillas

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



Transfer the pozole to individual bowls. Garnish with the cabbage, radishes, cilantro, and remaining onion. Crumble the queso fresco on top and serve with the tortillas and lime wedges.

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