Pinto Hominy Posole Roho

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)

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
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

Steven King