Growing up in the Southwest means that menudo is one of the more popular food items around especially this time of year. In my family we have it for Christmas and New Years without fail. The thing about menudo for me though is that the meat that is used is pretty nasty. If you know, you know. And no it’s not chunks of bread like Harry Connick Jr. thought when he ate it here.
Which leads me to this recipe. Because the meat in menudo is so gross to me it’s not something I would ever make. Pozole on the other hand is so similar to menudo just typically made with shredded pork or chicken.
I’m not even exactly sure how the broth of menudo is made but I figure it has to be pretty similar to the way I made this broth. I happened to have some frozen red chile in my freezer from when I made Chile Colorado so I decided to try my hand at pozole and see how it turned out.
Since I didn’t want pork or chicken in my pozole but I also didn’t just want hominy I decided that adding the pinto beans would be a good substitute for the protein and just a little something extra. The toppings aren’t completely necessary but I think they push this over the edge and make it that much better. Especially the lime juice and the oregano. You can also use radishes and shredded cabbage if you’d like.
If you want to make the red chile from scratch you can use the recipe in the link for Chile Colorado above. The red chile freezes really well so if you already have some made this soup can be thrown together in about 30 minutes or less. It’s so simple and so delicious and the perfect to warm your soul during the holidays!
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Pinto Bean Pozole (Vegan + Gluten Free)
- 2 cups red chile
- 32 oz vegetable stock
- 1 15 oz can pinto beans drained & rinsed
- 1 28 oz can hominy drained & rinsed
- salt & pepper to taste
- toppings: avocado lime, dried oregano, diced red onion
- tortilla chips optional
In a medium sauce pan bring red chile and vegetable stock to a low boil.
After that’s boiling add in pinto beans and hominy and reduce to a simmer. Let simmer for about 15-20 minutes.
Chop and prep your toppings while letting soup simmer.
Once done ladel into bowls and top with avocado, oregano, onion, and a squeeze of lime juice.