Pozole With Pinto Beans And Queso Fresco Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and saut茅 until fragrant.
• STEP 2.Add pork and cook until browned on all sides. Add cumin, oregano, and chili powder, and stir to coat the meat.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 1 hour, or until the pork is tender.
• STEP 4.Add pinto beans and hominy to the pot. Simmer for an additional 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the pozole hot, garnished with crumbled queso fresco, chopped cilantro, and a squeeze of lime.
• STEP 6.For storage, allow the pozole to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days.
• STEP 7.To reheat, simply heat the pozole in a pot over medium heat until warmed through. Serve with your favorite toppings.

Cooking Tips

• For a vegetarian version, omit the pork and use vegetable broth instead of chicken broth.
• If you prefer a spicier pozole, add chopped jalapenos or a dash of hot sauce.
• To save time, you can use canned pinto beans and canned hominy instead of cooking them from scratch.

Storage and Serving

• Leftover pozole can be stored in the refrigerator for up to 3 days.
• When serving, you can customize your pozole by adding additional toppings such as diced avocado, sliced radishes, or shredded cabbage.
• Serve the pozole with warm tortillas or crusty bread for a complete and satisfying meal.