Tag Archives: pinto beans

Vegan Posole-Posole

Oh how I love posole.  The rich and spicy broth, the succulent shredded pork, the hominy, the yummy toppers….mmmmmm.  I came across this vegan version, and with high hopes of a posole-posole, I gathered up ingredients, chopped, opened cans, took pictures (doesn’t everybody?!), adjusted for my personal taste and pantry, and simmered away.  The verdict?  Oh.  Yeah.  It’s Posole-Posole!


This is another soup that comes together quickly enough for a weeknight, and perfect for that big football party you’re planning.


  • 1/2 cup enchilada sauce (I had about a cup leftover from making enchiladas a couple days ago.)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups No Chicken Broth (or veggie broth)
  • 1 (15 oz) can diced tomatoes (fire roasted are fabulous in this recipe)
  • 1 TBSP dried oregano
  • 1 tsp salt
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 2 (15 oz) cans hominy drained and rinsed  (color of your choice–I like yellow for the happy color it adds)
  • juice of two limes

Heat 1/4 cup of the broth in a large pot over medium heat and add onion and garlic.  Saute until onions are translucent, about 2 minutes.

saute onion and garlic

Add oregano, salt, tomatoes and broth.  Stir and bring to a simmer.

add oregano salt tomatoes and broth

Add pinto beans and hominy.  Bring back to a simmer and simmer for 10 minutes.

add beans and hominy

Add enchilada sauce and lime juice.  Stir, taste and add additional sauce, lime juice or salt if needed. Simmer for another 10 minutes for flavors to marry.

add lime juice and enchilada sauce

Serve with a variety of toppings.  I used cilantro and chopped scallions, with baked corn chips on the side.  Have whatever sounds yummy though: avocado, sour cream, cheese, limes, extra hominy, tortillas,…..


This soup is definitely going into a regular cool weather rotation.  Hearty, healthy, easy-peasy and yummy.  Just what you need.  🙂

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Filed under comfort food, dinner, lunch, recipe, Vegetarian

Mama Celine’s Refried Beans

My Midwest parents moved to New Mexico years ago and embraced all things Southwest–the decor, the landscaping and the food!  Mom was quick to find new friends who cooked traditional foods, asked for their recipes and, being a good mom, shared them with me!  I love these refried beans–so much better than canned and super easy to make.

The fun red chile bowls and woven placemats are from The Pink Store–a great place for Mexican and Central American this-and-thats, and a spectacular restaurant featuring amazing food, seriously dangerous margaritas and wandering Mariaches.  It’s across the border in a little town called Palomas, run by friends of my parents.

  • 2 cups dry pinto beans, picked over for little stones, etc.
  • 5 cups water
  • 1 medium yellow onion, minced
  • 4 cloves garlic, minced or put through a garlic press (Mom’s recipe said 2 cloves, but we REALLY like garlic!)
  • 1 small can chopped green chiles (optional, but yummy!)
  • 1/2 cup butter
  • 1/2 cup milk

Place pintos, water, onion and garlic in a large pot.  Bring to a boil, put lid on, and turn off heat.  Let soak for 2 hours.

Return to heat and boil for 3 hours–until beans are tender.  Keep the lid on, so beans won’t boil dry.  (Your kitchen will be smelling really garlicky!)

Drain and mash beans to the consistancy you like.  I use a potato masher and leave some beans whole.

Add butter and milk, stir to combine and continue cooking until absorbed.

Add green chiles, if using, and salt to taste.

Spoon into a bowl, get out some tortilla chips and Ole!

These beans are great by themselves (and with cheese on top!) with chips.  Serve them as a great side dish for Mexican entrees like Pulled Pork Enchilada Bake, Melt-in-Your-Mouth Slow Cooker Carnitas, Fajitas Fantastico, Freakin’ Fabulous Fish Tacos, or Especialidad de la Casa Enchiladas!  They are also a delicious ingredient in Music Fest Pitas. Yummy!

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Filed under recipe, side dish, Vegetarian