Pinto beans, hominy, tomatillos, and jalapeño join forces in this tasty and vibrant main dish that works just as well for a hearty lunch as it does for dinner. Brimming with zesty flavor, it’s a treat for your tastebuds.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- large onion: 1 piece (diced)
- large jalapeño: 1 piece (diced)
- large garlic: 4 clove (minced)
- cumin: 1 tsp
- oregano: 1 tsp
- Salt: 0 tsp
- Freshly ground black pepper: 0 tsp
- pinto beans: 2 cans (drained and rinsed)
- hominy: 1 can (drained and rinsed)
- medium tomatillos: 6 piece (husked and chopped, well rinsed)
- vegetable broth: 4 cups
- limes: 2 piece (juiced)
Metric Conversion
Stages of cooking
-
In a large pot, warm the oil over medium heat. Add the onion and sauté for 5 minutes.
-
Add the jalapeño, garlic, cumin, oregano, salt, and pepper, then cook for another minute, or until fragrant.
-
Add the pinto beans, hominy, tomatillos, and broth. Bring to a boil, cover, reduce the heat to low, and simmer for 30 minutes.
-
Add the lime juice and season to taste.
