Pinto Hominy Posole Roho

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2 Servings
Qty Unit Ingredient
1 med Onion (300 g)
1 tbsp Spices (ancho chili powder, paprika, granulated garlic, cumin)
9 oz Pinto beans (255 g)
7 oz Hominy (205 g)
1 ea Lime
1 oz Queso fresco
2 cups Shredded cabbage (115 g)
1 cup Dice tomatoes in juice (250 g)
  1. Prep
    1. Rough chop onion. Cut a quarter cup to a large mince for garnish.
    2. Cut lime in half
    3. Crumble queso
    4. Shred cabbage
  2. Cook
    1. Cook onions in a hot oiled pan (add spices, salt, and pepper) for 4 to 5 minutes
    2. Add beans, hominy, tomatoes, and 1 cup water. Bring to a boil and reduce to a simmer for 5 to 6 minutes (until thickened)
    3. Serve over cabbage, topped with minced onion, queso, and lime juice