This classic Sonora dish traditionally made with beef and specifically oxtail, lends itself to going meatless without compromising flavor, texture or color. Cook up this savory vegan stew for your family using just pinto beans and hominy, or mix in a little of the optional rich, thick red chile purée to add flavor and fabulous color. With fresh toppings and homemade salsas this recipe is fabulous and festive!
By Alma Portugal, Owner/ Chef, Parrilla Los Picos, Mesa
Ingredients
- 2 pounds pinto beans, pre-soaked overnight (Bonita Bean Co., Wilcox, AZ)
- 2 pounds nixtamal (maíz pozolero), rinsed well (Dent Corn, Prescott Farmers Market) or freshly made or dried nixtamal from a Mexican market (canned hominy may be used in a pinch)
- 2 medium whole yellow onions, peeled and trimmed top and bottom
- 2 whole heads garlic, tops trimmed
- 3 chiles verdes (fresh green Anaheim or Hatch peppers)
- 2 dry red chile pods, trimmed and seeded
- 1 bunch green onions
- 1 bunch cilantro
- 2 fresh garden tomatoes
- 6 quarts water
- ⅔ tablespoon salt, seasoning to taste
- ⅔ tablespoon Mexican oregano, crushed
- 1 cup roasted red chile pod purée (optional)
- Green cabbage, finely shredded or chopped (purple cabbage adds brilliant color and crunch)
- Cilantro leaves, minced (adds fragrance)
- White/red onion, finely diced (crisp and pungent)
- Avocado, cubed (adds creamy texture)
- Radish, diced (adds crunch and bold flavor)
- Freshly cut limes (squeeze juice, brightens soup)
- Chiltepin (crush pods for extra heat)
Instructions
In a 10- to 15-quart pot, bring water to boil, adding pinto beans and nixtamal. Bring back to a full rolling boil; as foam rises to the top, remove it with a slotted spoon or mesh strainer. Reduce heat to medium-low to simmer.
Add onions, garlic, chile verde, chile pods, green onions, cilantro and tomatoes to the simmering pot and cover with lid for 1 to 1½ hours, until beans are tender and nixtamal has flowered and feels soft to the touch.
Add salt, oregano and the optional roasted red chile pod purée (if using). Cook on low heat for an additional half hour, stirring gently.
Fish out and discard vegetables/ seasonings as desired. Serve equal portions of broth and hominy/beans into generous soup bowls and add toppings of choice.
About this recipe
Culinary Arts Teacher: Priscilla Milane (right) and C-CAP Student Team, Mesa High School, Mesa (left)
Mentor: Alma Portugal, Owner/Chef, Parrilla Los Picos, Mesa (right)
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