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Pozole de Frijol

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Vianney Rodriguez


  • • 1 or 2 or more, if you are a chili head dried chilis de Arbol, ancho, or guajillo chilis to suit your preference
  • • 2 tablespoons oil
  • • 1 onion diced
  • • 4 cloves garlic minced
  • • optional: 6 cups mild vegetable broth
  • • 1/2 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them
  • • 1 tablespoon dried oregano
  • • 1 15 oz. can pinto beans drained and rinsed
  • • 2 15 oz. cans hominy drained and rinsed
  • • salt
  • • juice of 2 limes


  1. •Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
  2. •In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
  3. •Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water 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 chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. You might like to add the chilis a little at a time and taste to make sure you aren’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side.
  6. •Serve it forth, with a good selection of garnishes.

Recipe Notes

I used 3 ancho chiles and canned tomatillos in place of dice tomatoes.