Pozole

Total time: 35  mins, Servings: 6-8

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 2 teaspoons oregano
• 1 (28oz) can diced tomatoes, Do Not drain
• 1 (28oz) can hominy, Do Not drain
• 2 (15oz) cans pinto beans, drained
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 small lime
• ¼ cup cilantro, chopped

INSTRUCTIONS

1. Heat a large pot over medium heat and add the olive oil until it shimmers. Add the onion and bell pepper with a couple pinches of salt. Sauté, stirring occasionally – about 5 minutes
2. Toss in the garlic, cumin, chili powder, and oregano and cook until fragrant – about 1 minute
3. Add the diced tomatoes & hominy with their respective liquids, along with the drained beans, vegetable broth, and bay leaf. Raise the heat to medium-high. 
4. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered – about 30 minutes
5. Stir in the cilantro and lime juice. Season with salt and pepper. Serve and enjoy!

BENEFITS

This hearty vegetable posole is packed with fiber, plant-based protein, and essential vitamins and minerals! Pinto beans and hominy provide a double dose of fiber to support healthy digestion, while the tomatoes and bell pepper are rich in immune-boosting vitamin C. The addition of lime juice and cilantro not only enhances flavor but also adds antioxidants and phytonutrients to help reduce inflammation. With warming spices like cumin and chili powder, this dish is a nourishing and flavorful option for any meal.