Cooking Instructions
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Step 1
In a stockpot, heat
Olive Oil (3 Tbsp)
over medium-high heat. Add
Yellow Onion (1)
,
Garlic (3 cloves)
,
Diced Green Chiles (1 can)
,
Jalapeño Peppers (2)
,
Tomatillos (6)
,
Fresh Spinach (2 cups)
,
Ground Cumin (1/2 Tbsp)
, and
Ground Coriander (1 tsp)
.
Step 2
Stir and cook for about 5 minutes until the onions are slightly caramelized. Remove from heat.
Step 3
Transfer to a blender, add 3/4 cup of
Hominy (3/4 can)
, and blend until smooth. Set aside.
Step 4
In a stockpot over medium-high heat, pour the tomatillo blend,
Vegetable Stock (2 cups)
,
Water (4 cups)
,
Pinto Beans (1 can)
,
Bay Leaves (3)
, and the remaining
Hominy (1/4 can)
. Bring to a simmer until all of the flavors have combined and the liquid is slightly reduced and thickened.
Step 5
Season with
Salt (to taste)
. Remove from heat.
Step 6
Transfer to a serving bowl and optionally top with
Fresh Cilantro (to taste)
,
Green Cabbage (to taste)
,
Radishes (to taste)
, chopped onion,
Avocados (to taste)
,
Lime Wedges (to taste)
, and
Tortilla Chips (to taste)
. Enjoy it warm!
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