Recipes and Cooking Pozole with Pinto Beans and Queso Fresco 4.1 (7) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 27, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Broil Time: 13 mins Total Time: 38 mins Servings: 8 Yield: 16 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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). 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. Serve with queso, radishes, cilantro, Quick-Pickled Red Onions, and/or lime wedges. Linda Pugliese Rate it Print Nutrition Facts (per serving) 443 Calories 15g Fat 44g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.