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.

Prep Time:
25 mins
Broil Time:
13 mins
Total Time:
38 mins
16 cups


  • 2 tablespoon vegetable or canola oil

  • 2 teaspoon chili powder

  • Kosher salt and freshly ground black pepper

  • 1 pound tomatillos (6 medium or 8 small), husked, washed, and halved

  • 3 poblano peppers (12 oz. total), quartered, stemmed, and seeded

  • 1 medium yellow onion, quartered and pieces separated

  • 4 cloves garlic, peeled

  • ¼ cup tomato paste (optional)

  • 8 cup chicken stock from Whole Poached Chicken with Bonus Stock, or purchased chicken stock

  • 4 cup shredded chicken

  • 1 29 ounce can hominy, rinsed and drained

  • 1 15-16 ounce can pinto beans, rinsed and drained

  • 1 lime (juice half, cut other into wedges for serving)

  • 1 teaspoon sugar

  • Toppers such as crumbled queso fresco, sliced radishes, fresh cilantro leaves, and/or Quick-Pickled Red Onions


  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.

    Pozole with Pinto Beans and Queso Fresco
    Linda Pugliese

Nutrition Facts (per serving)

443 Calories
15g Fat
44g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 443
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 72mg 24%
Sodium 967mg 42%
Total Carbohydrate 44g 16%
Total Sugars 11g
Protein 33g
Vitamin C 144.2mg 721%
Calcium 104mg 8%
Iron 4.5mg 25%
Potassium 916mg 19%
Folate, total 47.9mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.7mg

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

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