Pinto Bean Soup

Method

1. 1

   Heat the oil in a 5-quart or larger Dutch oven over medium high heat. Once hot, add in the onion and cook for 3-4 minutes until translucent.

2. 2

   Add in the garlic and serrano, cook 30 seconds longer until fragrant.

3. 3

   Add in the spices and cook for another minute to bloom.

4. 4

   Then, pour in the tomatillo salsa scraping any stuck bits up from the bottom of the pot.

5. 5

   Pour in the broth, beans, and hominy.

6. 6

   Bring to a simmer, cover, and continue to cook for 15 minutes.

7. 7

   Remove a few ladles of broth from the pot and transfer to a blender along with the cilantro, blend until smooth then pour back into the pot, stir, and season with additional salt and the lime juice to taste {the blending is optional to make a creamier soup}. Stir in the lime juice. To serve, top with any or all of the optional toppings.