Best 4 Pico Posole Pintos Recipes
Indulge in a culinary journey with our diverse collection of pico posole pintos recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our traditional Pico de Gallo Posole, where succulent hominy and tender pork marry in a savory broth, complemented by the vibrant freshness of pico de gallo. For a smoky twist, delve into our Chipotle Pinto Bean Posole, where chipotle peppers infuse a rich, earthy flavor into the hearty combination of beans and hominy. If simplicity is your desire, our Easy Pinto Bean Posole offers a straightforward yet satisfying experience, allowing the natural flavors of beans and hominy to shine through. And for those seeking a vegetarian delight, our Vegetarian Posole with Pinto Beans and Sweet Potatoes presents a vibrant tapestry of textures and flavors, where sweet potatoes add a touch of natural sweetness to the hearty broth. Whichever recipe you choose, immerse yourself in the rich cultural heritage of posole and enjoy a feast for the senses.
Here are our top 4 tried and tested recipes!
PICO POSOLE PINTOS
Make and share this Pico Posole Pintos recipe from Food.com.
Provided by Geema
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain hominy and beans.
- In a large saucepan, combine all ingredients and heat throughly.
Nutrition Facts : Calories 264.3, Fat 1.8, SaturatedFat 0.3, Sodium 158.1, Carbohydrate 49.5, Fiber 15.2, Sugar 1.6, Protein 14.2
RED'S PRIZE WINNIN' PINTOS
Make and share this Red's Prize Winnin' Pintos recipe from Food.com.
Provided by Nimz_
Categories Beans
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans overnight.
- Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
- When the beans are done, test for salt and adjust to our preference.
- **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
- Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
- Try using chipotles 2-3 instead of the jalapeno peppers.
- Use fresh jalapeno peppers instead of the canned.
Nutrition Facts : Calories 838, Fat 32.8, SaturatedFat 11.6, Cholesterol 32.5, Sodium 938.7, Carbohydrate 101, Fiber 25.2, Sugar 5.4, Protein 35.2
RED CALDWELL'S PRIZE WINNIN' PINTOS
This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.
Provided by Pierre Dance
Categories Beans
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the beans.
- Place the beans in a crock pot set on low, cover with water.
- Add everything else.
- Cook overnight.
- Add any salt that is needed.
- (Don't salt at the beginning because of the salt pork.) Serve.
- These freeze well and are even better when reheated.
- I had to cut this recipe in half to get it to fit my crock pot.
TEXAS SOUPER PINTOS
You want a meal stretcher that taste good,well this is it.I can get atleast 3 meals outta this one pot of souper pintos.Got the recipe from a Southern Living magazine and the description on the recipe says to serve on hot dogs,in taco shells,but I like to use mine as a base for tostados and to make burritos with,but it can really be used in any mexican dish calling for ground beef or beans.It's really delicious!
Provided by ngdarlen
Categories One Dish Meal
Time 11m
Yield 10 cups
Number Of Ingredients 11
Steps:
- Place beans in dutch oven.
- Cover with water 2 inches above beans;bring to a boil.
- Boil 2 minutes;remove from heat,and let stand for 1 hour.
- Drain and return to dutch oven.
- Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
- Add ground chuck,stirring to crumble.
- (I cook and crumble mine before I add to beans but you can do either way).
- Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
- Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
Tips:
- For the best flavor, use dried pinto beans and soak them overnight before cooking. If you're short on time, you can use canned pinto beans, but be sure to rinse them well before using.
- To make the posole more flavorful, add a few tablespoons of chicken or vegetable broth to the cooking liquid. You can also add a bay leaf, a few cloves of garlic, or a pinch of cumin for extra flavor.
- If you like your posole thick and hearty, add more corn masa harina to the pot. For a thinner posole, add less masa harina or more liquid.
- Top your posole with your favorite toppings, such as shredded chicken, chopped cilantro, diced avocado, or sour cream.
Conclusion:
Pico posole pintos is a delicious and hearty soup that is perfect for a cold day. It's also a great way to use up leftover chicken or pork. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a comforting and flavorful soup, give pico posole pintos a try!
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