Pinto Posole Recipe
This Pinto Posole Recipe is a warm, flavorful Mexican-style stew made with tender pinto beans, smoky spices, and a rich chili broth. It is easy to cook, budget-friendly, naturally gluten-free, and perfect for cozy weeknight dinners or meal prep.
Ingredients
• 2 cups dry pinto beans (or three cans, rinsed and drained)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1–2 jalapeños or green chiles, diced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 can diced tomatoes (optional)
• 6–7 cups vegetable or chicken broth
• Salt and pepper to taste
• Lime juice for serving
Instructions
1. Soak beans- If you need a faster option, use the quick-soak method instead.
2. Cook beans: Add beans and broth to a pot and simmer until spongy.
3. Sauté aromatics: In a separate pot, heat oil and cook Onions until softened. Add garlic and chiles.
4. Add spices: Stir in chili powder, cumin, smoked paprika, and oregano. Cook until fragrant.
5. Combine: Add cooked beans, broth, and tomatoes (if using).
6. Simmer: Let the pot simmer for about 30–45 minutes.
7. Season: Add salt, pepper, and lime juice to taste.
8. Serve hot: Top with cabbage, cilantro, radish, avocado, cheese, or crispy tortillas.
Notes
- For faster cooking, use canned beans and shorten the simmer time.
- Add hominy for extra traditional texture.
- For a spicier bowl, add chipotle peppers or hot sauce.
- To thicken naturally, mash a few beans into the broth.
- Leftovers taste even better the next day.
- Freeze in portions for easy meals later.