Ingredients for Mole Posole
- 1 medium onion, chopped
- Green Bell Pepper
- Serrano Pepper
- Vegetable Oil
- Chopped Tomatoes
- Kidney Beans
- White Hominy
- Mole
- Water
- Corn Tortilla Strips
- Cilantro
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How to Make Mole Posole
- Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat. Add 1 medium onion, chopped, 1 bell pepper (any color), chopped, and 2-3 dried ancho chilies, stemmed and roughly chopped. Sauté until onions are softened, about 4-5 minutes.
- Add 1 (28-ounce) can crushed tomatoes, 4 cups vegetable broth, 1 (15-ounce) can hominy, drained and rinsed, 1 (15-ounce) can pinto beans, drained and rinsed, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon smoked paprika, and salt and pepper to taste.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until flavors have melded and the sauce has thickened slightly.
- Taste and adjust seasoning as needed.
- Garnish generously with crispy tortilla strips and/or fresh chopped cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
1g
Carbs
8g
