Recipes » Soups » Pinto Bean Pozole Verde
T. Colin Campbell Center for Nutrition Studies


  • pounds tomatillos, husks removed
  • 1 medium white onion, diced
  • 2 jalapeños, seeded and diced (optional)
  • 1 cup rehydrated soy curls (see tips)
  • 4 cups cooked pinto beans
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 29 -ounce can hominy, drained and rinsed
  • 2 dried bay leaf
  • 6 cups low-sodium vegetable broth
  • ¾ tsp sea salt or to taste
  • ½ cup chopped cilantro
  • Garnishes of your choice, such as crispy homemade tortilla strips, cabbage, avocado slices, green onions, sliced jalapeños, and fresh lime wedges


  • 1. Preheat the oven to 450 degrees F.
  • 2. Place the tomatillos, white onion, and jalapeños (if using) on a rimmed baking sheet.
  • 3. Roast in the oven for 25 minutes, then let cool at room temperature for 5 minutes.
  • 4. Transfer the roasted vegetables to a food processor. Blend until mostly smooth and add the mixture to the pot.
  • 5. Meanwhile, season the soy curls with salt and pepper to taste and add to a soup pot.
  • 6. Add the garlic, ground cumin, oregano, hominy, bay leaf, sea salt, and vegetable stock to the pot.
  • 7. Cook at medium heat for 20 minutes.
  • 8. When ready to serve, taste for seasoning, add cilantro and more seasonings to taste, and serve with garnishes of your choice.

Cooking Tips

  • 1. For a milder soup, omit the jalapeños.
  • 2. You can substitute another bean for the soycurls.
  • 3. Soycurls can be ordered online via Amazon or directly from the manufacturer at

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