Pozole with Pinto Beans and Queso Fresco

Salty queso fresco crumbles, tangy pickled onions, and refreshing radish slices are great garnishes for this hearty Mexican stew. If you're a fan of the flavor, add some cilantro, too.

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  • Makes: 8 servings
  • Serving Size: 2 cups
  • Makes: 16 cups
  • Prep: 25 mins
  • Broil: 13 mins to 15 mins
  • Total Time: 38 mins

Pozole with Pinto Beans and Queso Fresco

Directions

  1. Set an oven rack close to the broiler heat source while still able to fit the baking sheet between the rack and the broiler (3 to 4 inches from heat). Set broiler to high.
  2. Mix oil, chili powder, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl. Put the tomatillos, poblano peppers, onion, and garlic on a baking sheet lined with aluminum foil; rub all over with the oil-chili powder mixture. Broil, tossing once, until everything is golden brown and can be easily pierced with a fork, 13 to 15 minutes. (It's OK if the vegetables get a bit charred).
  3. Transfer the contents of the baking sheet to a blender and puree until completely smooth. Pour into a 5- to 6-quart stock pot or Dutch oven and add stock. Cover and bring to boiling over high. Reduce heat to a simmer and add the chicken, hominy, and beans. Cook until everything is heated through, 5 to 7 minutes more. Stir in the lime juice, sugar, 1 teaspoon salt and 1/4 teaspoon black pepper.
  4. Serve with queso, radishes, cilantro, Quick-Pickled Red Onions, and/or lime wedges.
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Nutrition Facts (Pozole with Pinto Beans and Queso Fresco)

  • Per serving:
  • 443 kcal ,
  • 15 g fat
  • (3 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 72 mg chol. ,
  • 967 mg sodium ,
  • 44 g carb. ,
  • 5 g fiber ,
  • 11 g sugar ,
  • 33 g pro.

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