Pozole With Pinto Beans And Queso Fresco Recipes
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.
Provided by BHG Test Kitchen
Time 38m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 443 kcal, Carbohydrate 44 g, Cholesterol 72 mg, Protein 33 g, SaturatedFat 3 g, Sodium 967 mg, Sugar 11 g, Fat 15 g, UnsaturatedFat 9 g
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