Posole & Beans
  • 1 lb dried Beans, black, pinto, cooked (see recipe)
  • ⅔ cup Posole / hominy
  • 1 Onion, chopped
  • 1-2 Bell Peppers, chopped
  • 1-2 Jalapeno Peppers, chopped
  • 1-28 oz can tomatoes, diced
  • 4 cups Vegetable stock
  • 2 garlic cloves, diced
  • 1 Tablespoon Mexican Oregano
  • Olive oil
  • Salt
  • Pepper
  1. In a large stock pot, add olive oil and sautée the garlic and onion. Add salt, pepper, and oregano. Add and sautée peppers. Once soft, add the tomatoes, stock, cooked beans, and posole. Bring to a boil and reduce heat to a simmer. Simmer 20-30 minutes. Season with salt and pepper to taste. Serve with avocado and yogurt or sour cream.
Recipe by The Taste Edit at https://thetasteedit.com/posole/