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Christine McQuade: "Used 2 dried guajillo chili peppers and 2 dried a…" Read More
19Ingredients
55Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 guajillo chili peppers
- 2 Tbsp. extra virgin olive oil
- 1 white onion (large, finely chopped)
- 4 cloves garlic (pressed or minced)
- 1 Tbsp. ground cumin
- 1/2 cup tomato paste
- 1 bay leaf
- 3 cans pinto beans (15 ounces each, rinsed and drained)
- 15 oz. hominy (rinsed and drained)
- 32 oz. vegetable broth
- 2 cups water
- 1/2 tsp. fine sea salt (to taste)
- 1/4 cup chopped cilantro (divided)
- 1 lime (halved)
- green cabbage (optional)
- radish (optional)
- onion (optional)
- jalapeño (optional)
- avocado (optional)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1860mg78% |
| Potassium910mg26% |
| Protein10g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Christine McQuade 7 months ago
Used 2 dried guajillo chili peppers and 2 dried ancho chili peppers and ended up blending the whole chillies with the last 2 cups of water after they had cooked in the soup for the 25 minutes and added them back in. This made the soup very velvety and rich! Only other deviation from the original was the addition of a diced green pepper with the onion.