Pinto Bean Pozole Verde
What You'll Need
1½ pounds tomatillos, husks removed
1 medium white onion, diced
2 jalapeños, seeded and diced (optional)
1 cup rehydrated soy curls
4 cups cooked pinto beans
1 tsp ground cumin
1 tsp dried oregano
1 29 -ounce can hominy, drained and rinsed
1 dried bay leaf
6 cups low-sodium vegetable broth
½ tsp sea salt
Herbamare to taste, optional
½ cup chopped cilantro
Garnishes of your choice, such as crispy homemade tortilla strips, chopped cilantro, green onions, sliced jalapeños, and fresh lime wedges
How to Make It
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 Herbamare and add to a soup pot.
6 Add the 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.
For a milder soup, omit the jalapeños.
You can substitute another bean for the soycurls.
Soycurls can be ordered online via Amazon or directly from the manufacturer at www.butlerfoods.com
Copyright 2020 Center for Nutrition Studies. All rights reserved.