Pinto Posole Recipe

Recipe By Slurrp

Pinto Posole is a hearty and flavorful Mexican soup that combines pinto beans, hominy, and tender chunks of pork in a rich and spicy broth. This comforting dish is seasoned with a blend of spices, including cumin, chili powder, and oregano, and is garnished with fresh cilantro, diced avocado, and lime wedges. Pinto Posole is perfect for chilly days and makes a satisfying meal on its own or served with warm tortillas.

4.3
25 Rating -
Rate
Vegdiet
55minstotal
22minsPrep
33minsCook
55m.total
22m.Prep
33m.Cook
Pinto Posole
plan
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ingredients serve

Ingredients for Pinto Posole Recipe

  • 1/4 pound Pork Shoulder, Cut Into Chunks
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Salt
  • 1/2 cup Cooked Pinto Beans
  • 1/2 cup Canned Hominy, Drained
  • 1/4 can Diced Tomatoes
  • 1 cup Chicken Broth
  • as needed Fresh Cilantro, For Garnish
  • as required Diced Avocado, For Garnish
  • as needed Lime Wedges, For Garnish
  • as needed Oil For Cooking

Directions: Pinto Posole Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
  • STEP 2.Add pork chunks to the pot and cook until browned on all sides.
  • STEP 3.Stir in cumin, chili powder, oregano, and salt. Cook for 1-2 minutes, until fragrant.
  • STEP 4.Add pinto beans, hominy, diced tomatoes, and chicken broth to the pot. Bring to a boil.
  • STEP 5.Reduce heat to low and simmer for 1-2 hours, until the pork is tender and flavors are well combined.
  • STEP 6.Serve the Pinto Posole hot, garnished with fresh cilantro, diced avocado, and lime wedges.

Cooking Tips

  • For a vegetarian version, omit the pork and use vegetable broth instead of chicken broth.
  • You can use canned pinto beans and hominy for a quicker cooking time.
  • Adjust the amount of spices according to your preference for spiciness.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the Pinto Posole in a pot over low heat, stirring occasionally.
  • Serve the soup with warm tortillas or crusty bread for a complete meal.
Nutrition
value
402
calories per serving
17 g Fat52 g Protein5 g Carbs5 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    52g
  • Carbs
    5g
  • Fiber
    5g

MacroNutrients

  • Carbs
    5g
  • Protein
    52g
  • Fiber
    5g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    105mg
  • Iron
    3mg
  • Vitamin A
    821mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    2mg
  • Phosphorus
    335mg
  • Selenium
    45mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp