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Pozole, a traditional Mexican stew with roots tracing back to the Aztecs, continues to be a beloved dish for various celebrations, including Day of the Dead. This hearty autumn pinto pozole features pinto beans, hominy, spices and guajillo peppers, topped with cilantro, diced onions and lime juice.

Nutritionally, pozole packs a punch. Pinto beans, a common ingredient, provide protein and fiber, with half a cup offering about 7g of protein and 5g of fiber. They're also rich in thiamine, crucial for energy metabolism. Canned beans, while convenient and budget-friendly, have a similar nutritional profile to dry beans. Opt for low-sodium varieties or rinse thoroughly before use.

Ingredients

8 guajillo chili peppers

¼ cup olive oil

2 large onions, finely chopped

Salt to taste

8 cloves garlic, minced

2 Tbsp. ground cumin

1 cup tomato paste

4 bay leaves

4, 15.5 oz. cans low sodium pinto beans, rinsed and drained

2, 15.5 oz. cans hominy, rinsed and drained

8 cups low-sodium vegetable broth

4 ½ cups water, divided

½ cup fresh cilantro

Juice of 2 limes

Directions

1. Cut the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible. Rinse and pat them dry.

2. Heat a large sized saucepan over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove chili peppers from pan and set aside.

3. In the same large saucepan that was used for the chili peppers, warm olive oil over medium heat. Add onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.

4. Add garlic and cumin and cook until fragrant while stirring, about 1 minute. Stir in tomato paste and cook for about 1 minute.

5. Add the toasted chili peppers, bay leaf, pinto beans, hominy, vegetable broth and 4 cups water to the pot. Raise the heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a gentle simmer, stirring occasionally. Add more water if needed. Cook for 25 minutes.

6. Remove chili peppers and bay leaf from the pot. Place chili peppers into a blender, add ½ cup water, and blend until smooth. Return blended chili peppers into the soup and stir to incorporate.

7. Stir in the cilantro and juice of the limes into the soup. Taste and add more salt and/or lime juice if desired.

Nutrition Facts

Serving size: 8

Calories: 420

This recipe was created in partnership with CU Anschutz Health and Wellness Center and adapted from www.cookieandkate.com.

Do you want to learn to cook healthier for yourself and your family? CU Medicine readers can receive $2 off CU Anschutz Health and Wellness Center Fresh Take Cooking Classes held virtually on Zoom. Use the code CU_MED to receive $2 off these classes. Learn more about community nutrition services. 

Interested in weight loss? Learn more about the weight loss programs offered by the CU Medicine Weight Management and Wellness clinic.