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Pozole de Frijol

Author Vianney Rodriguez

Ingredients

  • 3 dried ancho chiles stems, seeds removed and rinsed
  • 4 cups water
  • 2 tablespoons oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth
  • 1- (15 ounce) can diced tomatoes
  • 2 teaspoons salt
  • 1 tablespoon dried oregano
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 2 (15 ounce) cans hominy, drained and rinsed
  • Lime juice
  • Fried tortilla strips optional

Instructions

  1. Bring water in a saucepan to a boil, add chiles, reduce heat and simmer for 10-15 minutes or until chiles are soft and pliable. Blend in a blender with 1 cup of soaking water until smooth, set aside.
  2. In a large pot heat oil over medium high heat, sauté the onion and garlic in the oil for 5 minutes over medium heat until light and translucent.
  3. Add the tomatoes, salt, oregano, and vegetable broth and bring to a simmer.
  4. Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.

  5. Add the pureed chile sauce, stir, then taste for seasoning. Simmer an additional 5 minutes.

  6. Serve warm, with lime juice and fried tortilla strips.