Name: Pinto Posole
Prep time: 22 min
Cook time: 33 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 to 4 guajillo chili peppers*; 2 tablespoons extra-virgin olive oil; 1 large white onion, finely chopped; 4 cloves garlic, pressed or minced; 1 tablespoon ground cumin; 1/2 cup (4 ounces) tomato paste; 1 bay leaf; 3 cans (15 ounces each) pinto beans, rinsed and drained; 1 can (15 ounces) hominy, rinsed and drained; 32 ounces (4 cups) vegetable broth; 2 cups water; 1/2 teaspoon fine sea salt, to taste; 1/4 cup chopped cilantro, divided; 1 lime, halved; Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño