Pico Posole Pintos

Warm, hearty, and bursting with bold Mexican-inspired flavors, Pico Posole Pintos is a satisfying fusion of rustic comfort and fresh zest. This vibrant dish stars tender pinto beans, hearty hominy, and a fragrant blend of cumin, oregano, and chili powder, all simmered in a rich broth for a deeply flavorful base. The magic happens when it's topped with a bright, homemade pico de gallo featuring Roma tomatoes, jalapeño, lime juice, and fresh cilantro, adding a refreshing pop of color and tangy flair. Perfect for weeknight dinners or casual gatherings, this one-pot wonder is easy to prepare and can be tailored to vegetarians with vegetable broth. Serve with crispy tortilla strips for added crunch, and enjoy a soul-warming bowl that’s as nourishing as it is delicious! Keywords: pinto beans, posole recipe, hominy, Mexican comfort food, vegetarian-friendly, easy weeknight dinner.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Pinto beans
• 1 cup Hominy (canned, drained and rinsed)
• 4 cups Chicken or vegetable broth
• 2 tablespoons Olive oil
• 1 Yellow onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh cilantro (chopped)
• 3 Roma tomatoes (diced)
• 1 Jalapeño (minced)
• 2 tablespoons Lime juice
• 1 cup Tortilla strips (optional, for serving)

Directions

Step 1

Rinse and sort the pinto beans, then soak them in water overnight or for at least 8 hours. Drain and rinse before using.

Step 2

In a large soup pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.

Step 3

Add the minced garlic, ground cumin, oregano, and chili powder to the pot. Stir and cook for 1 minute until fragrant.

Step 4

Add the soaked pinto beans, chicken or vegetable broth, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 40-50 minutes until the beans are tender.

Step 5

Add the rinsed hominy to the pot and simmer for an additional 10 minutes to heat through.

Step 6

While the beans are cooking, prepare the pico de gallo in a small bowl. Combine the diced Roma tomatoes, minced jalapeño, fresh lime juice, and half of the chopped cilantro. Mix well and set aside.

Step 7

Taste the posole and adjust seasoning with additional salt and pepper if needed.

Step 8

Ladle the posole into bowls and top each serving with a spoonful of the fresh pico de gallo. Garnish with the remaining chopped cilantro and, if desired, crispy tortilla strips.

Step 9

Serve hot and enjoy this comforting dish!

Nutrition Facts

Serving size	(2328.9g)

Amount per serving	% Daily Value*
Calories	1910.3

Total Fat 85.2g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 13.2g
Cholesterol 0mg	0%
Sodium 7191.7mg	0%
Total Carbohydrate 242.6g	0%
Dietary Fiber 50.2g	0%
Total Sugars 18.2g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 454.3mg	0%
Iron 15.9mg	0%
Potassium 3163.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 11.3%

Carbs: 49.6%