Pozole With Pinto Beans And Queso Fresco Recipe

Recipe By Slurrp

Pozole with pinto beans and queso fresco is a hearty and flavorful Mexican soup. This traditional dish features tender pork, hominy, and pinto beans simmered in a rich and aromatic broth. Topped with crumbled queso fresco, chopped cilantro, and a squeeze of lime, this pozole is a comforting and satisfying meal. The combination of tender meat, creamy beans, and tangy cheese creates a delicious balance of flavors. Serve it with warm tortillas or crusty bread for a complete and satisfying meal.

5
28 Rating -
Rate
Non Vegdiet
38minstotal
25minsPrep
13minsCook
38m.total
25m.Prep
13m.Cook
Pozole With Pinto Beans And Queso Fresco
plan
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ingredients serve

Ingredients for Pozole With Pinto Beans And Queso Fresco Recipe

  • 1/4 tablespoon Oil
  • 0.13 Onion, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 0.13 pound Pork Shoulder, Cut Into Bite Sized Pieces
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Dried Oregano
  • 0.13 tablespoon Chili Powder
  • 3/4 cup Chicken Broth
  • 0.13 can Pinto Beans, Drained And Rinsed
  • 0.13 can Hominy, Drained And Rinsed
  • As required Salt And Pepper To Taste
  • as needed Crumbled Queso Fresco, For Garnish
  • as per your need Chopped Cilantro, For Garnish
  • as required Lime Wedges, For Serving

Directions: 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.
Nutrition
value
928
calories per serving
37 g Fat53 g Protein97 g Carbs9 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    53g
  • Carbs
    97g
  • Fiber
    9g

MacroNutrients

  • Carbs
    97g
  • Protein
    53g
  • Fiber
    9g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    8mg
  • Vitamin A
    180mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    127mg
  • Manganese
    1mg
  • Phosphorus
    581mg
  • Selenium
    43mcg
  • 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